Pecan Topping-Banana Chocolate Crepes

Ingredients:
1/3 c white whole wheat flower or all-purpose flour
2 tbsp packed brown sugar or brown sugar substitute* equivalent to 2 tbsp brown sugar
2 tbsp unsweetened cocoa powder
1/8 tsp salt
2/3 c fat-free milk
1/4 c refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
1 tsp canola or cooking oil
1/2 tsp vanilla
4 medium bananas
nonstick cooking spray
1/4 c sugar-free caramel-flavored ice cream topping
1/4 tsp rum extract
1/4 c chopped pecans, toasted

Directions:
In a medium bowl, stir together flour, brown sugar, cocoa powder, and salt. Add milk, egg, oil, and vanilla; whisk until combined. Heat a lightly oiled 7-8 inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the chocolate crepe batter; lift and tilt the skillet to heat; cook until the top of the crepe is set and dry (30-45 seconds). (Or cook the batter on a crepe maker according to manufacturer's directions.) Invert the skillet over paper towels; remove the crepe, using a spatula if necessary. Repeat with remaining batter, oiling the skillet occasionally. (You should have 8 or 9 crepes.) Set crepes aside. Peel bananas; halve crosswise, then lengthwise, making 8 pieces. Lightly coat a nonstick grill pan or large nonstick skillet with cooking spray. Preheat over medium heat for 1-2 minutes. Grill or cook bananas for 3-4 minutes or until softened, turning once. Remove bananas from grill pan or skillet. In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract. To serve, divide crepes among dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with toasted pecans.

*Sugar Substitutes: Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use product amount equivalent to 2 tablespoons brown sugar.

Makes 8 Servings.
Dietary Exchanges: 1 Fruit, 1 Carbohydrate, 0.5 Fat
Carb Choices: 2

Nutrients Per Serving:
155 Calories
4 g Total Fat
0 g Saturated Fat
0 mg Cholesterol
76 mg Sodium
29 g Carbohydrates
2 g Fiber
3 g Protein

Nutrients Per Serving With Substitute: 
Same as above, except 142 Calories, 26 g Carbohydrate, 75 mg Sodium

Raspberry-Mint Swirl Cheesecake Recipes

Cheesecake Ingredients:
5 c plain low-fat or fat-free yogurt*
3 3/4 tsp unflavored gelatin
1/2 c fat-free milk
2 sprigs fresh mint
1 c fresh red raspberries
3 tbsp sugar or sugar substitute** equivalent to 3 tbsp sugar
1 8-oz package reduced-fat cream cheese, softened
1/3 c sugar or sugar substitute** equivalent to 1/3 c sugar
1 tsp vanilla
1 recipe Raspberry Sauce (see below)
fresh raspberries
fresh mint leaves

Raspberry Sauce Ingredients:
2 c fresh raspberries

Cheesecake Directions:
For yogurt cheese, line a yogurt strainer, sieve, or small colander with three layers of 100 % cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over a large bowl: spoon in yogurt. Cover with plastic wrap: chill for 24 hours. Remove from refrigerator. Discard liquid; set aside. In a small saucepan, sprinkle 2 1/2 teaspoons of the gelatin over the milk; let stand for 5 minutes. Bruise mint sprigs by pressing with back of a spoon: add to saucepan. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes. Remove and discard mint sprigs, set aside. Place the 1 cup raspberries in a food processor or blender. Cover and process until smooth. Transfer puree to another small saucepan. Stir the 3 tablespoons sugar into raspberry puree. Sprinkle with remaining 1 1/4 teaspoons gelatin; let stand 5 mintues. Heat and stir over low heat just until gelatin is dissolved. Cover and chill for 15 minutes. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt cheese, the 1/3 cup sugar and the vanilla until smooth. Gradually beat in milk mixture. Stir 1/2 cup of the cream cheese mixture into raspberry mixture. Spoon half of the white cream cheese into a 7-8" springform pan. Spoon half of the raspberry mixture into mounds on white cream cheese mixture. Using a narrow, thin-blade metal spatula, swirl raspberry mixture into white cream cheese mixture. Repeat layering remaining white cheese mixture and raspberry mixture. Cover and chill for 24 hours. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. Drizzle Raspberry Sauce onto dessert plates. Place cheesecake wedges on top of sauce. If desired, garnish with fresh raspberries and mint leaves.

Raspberry Sauce Directions:
Place 2 cups fresh raspberries in a blender or food processor. Cover and blend or process until smooth. Press through a fine mesh sieve; discard seeds.

*Test Kitchen Tip: Be sure to use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make yogurt cheese.
**Sugar Substitutes: Choose from Equal Spoonful or packets or Sweet 'N Low bulk or packets. Follow package directions to use product amounts equivalent to 3 tablespoons and 1/3 cup sugar.

Makes 12 Servings.
Dietary Exchanges: 0.5 Fat Free Milk, 1 Carbohydrate, 1 Fat

Carb Choices: 1
Nutrients Per Serving:
169 Calories
8 g Total Fat
4 g Saturated Fat
21 mg Cholesterol
153 mg Sodium
20 g Carbohydrate
2 g Fiber
9 g Protein

Nutrients Per Serving With Substitute: Same as above, except 137 Calories, 12 g Carbohydrate; Dietary Exchanges: 0.5 Carbohydate

Mini Vegetable Quiches Recipes

Ingredients:
2 c cut-up vegetables (bell peppers, broccoli, zucchini and/or carrots)
2 tbsp chopped green onions
2 tbsp FLEISCHMANN'S® Original Margarine
4 (8-inch) flour tortillas, each cut into 8 triangles
1 c EGG BEATERS® Healthy Real Egg Product
1 c fat-free (skim milk)
1/2 tsp dried basil leaves

Directions:
In medium nonstick skillet, over medium-high heat, saute vegetables and green onions in margarine until tender. Arrange 4 tortilla pieces in each of 8 (6-ounce) greased custard cups or ramekins, placing points of tortilla piecs at center of bottom of each cup and pressing lightly to form shape of cup. Divide vegetable mixture evenly among cups. In small bowl, combine Egg Beaters® , milk and basil. Pour evenly over vegetable mixture. Place cups on baking sheet. Bake at 375 degrees for 20 to 25 minutes or until puffed and knife inserted into centers comes out clean. Let stand 5 minutes before serving.

Makes 8 Servings.
Nutrients Per Serving:
115 Calories
4 g Fat
1 g Saturated Fat
14 g Carbohydrate
6 g Protein
1 mg Cholesterol
184 mg Sodium
1 g Fiber

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Buffalo Chicken Tenders Recipes | A complete information about diabetic recipe food and menu | information about diabetic recipe food and menu

Buffalo Chicken Tenders Recipes

Ingredients:
3 tbsp Louisiana-style hot sauce
1/2 tsp paprika
1/4 tsp ground red pepper
1 lb chicken tenders
1/2 c fat-free blue cheese dressing
1/4 c reduced-fat sour cream
2 tbsp crumbled blue cheese
1 medium red bell pepper, cut into 1/2-inch slices

Directions:
Preheat oven to 375 degrees. Combine hot sauce, paprika and ground red pepper in small bowl; brush on all surfaces of chicken. Place chicken in greased 11x7-inch baking dish. Cover; marinate in refrigerator 30 minutes. Bake, uncovered, about 15 minutes or until chicken is no longer pink in center. Combine blue cheese dressing, sour cream and blue cheese in small serving bowl. Garnish as desired. Serve with chicken and bell pepper for dipping.

Makes 10 Servings.
Nutrients Per Serving:
83 Calories
2 g Fat
1 g Saturated Fat
5 g Carbohydrate
9 g Protein
27 mg Cholesterol
180 mg Sodium
0 g Fiber

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Buffalo Chicken Tenders Recipes | A complete information about diabetic recipe food and menu | information about diabetic recipe food and menu

Creamy Vegetable Medley Recipes

This diabetic recipes, Diabetic Recipes - Creamy Vegetable Medley Recipes served for 6 Servings. By consume this diabetic recipes food you will get:

Dietary Exchanges:
1/2 Starch, 1 Vegetable, 1/2 Fat

Nutrients Per Serving:
92 Calories
33 Calories from Fat
4 g Fat
2 g Saturated Fat
12 g Carbohydrate
3 g Dietary Fiber
4 g Sugar
5 g Protein
9 mg Cholesterol
493 mg Sodium

Ingredients:
1 can (10 3/4 oz) CAMPBELL'S condensed Golden Corn or Cheddar Cheese Soup
1/2 c skim milk
2 c fresh broccoli florets
2 medium carrots, sliced (about 1 cup)
1 c fresh cauliflower florets
1/3 c diced sweet red or green pepper, optional
1/2 c shredded Cheddar cheese (2 oz) (optional)
1 tbsp chopped fresh cilantro
1/2-1 tsp Louisiana-style hot sauce (optional)

Directions:
In 2-quart saucepan, combine soup and milk. Over medium heat, heat to boiling, stirring occasionally. Add vegetables. Reduce heat to low. Cover; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in cheese, cilantro, and hot sauce. Heat until cheese is melted. If desired, garnish with fresh cilantro.

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Recipes Hot Bacon Dressing

This diabetic recipes, Diabetic Recipes - Recipes Hot Bacon Dressing served for 5 Servings. By consume this diabetic recipes food you will get:

Dietary Exchanges:
1 Vegetable, 1/2 Fat

Nutrients Per Serving:
61 Calories
28 Calories from Fat
3 g Fat
1 g Saturated Fat
7 g Carbohydrate
3 g Dietary Fiber
4 g Sugars
3 g Protein
3 mg Cholesterol
74 mg Sodium

Ingredients:
3 c torn spinach leaves
3 c torn romaine lettuce
2 small tomatoes, cut into wedges
1 c sliced mushrooms
1 medium carrot, shredded
1 slice bacon, cut into small pieces
3 tbsp red wine vinegar
1 tbsp water
1/4 tsp dried tarragon, crushed
1/8 tsp coarsely ground pepper
1/4 tsp EQUAL Measure or 1 packet EQUAL sweetener or 2 tsp EQUAL Spoonful

Directions:
Combine spinach, romaine lettuce, tomatoes, mushrooms, and carrot in large bowl; set aside. Cook bacon in 12-inch skillet until crisp. Carefully stir in vinegar, water, tarragon, and pepper. Heat to boiling; remove from heat. Stir in EQUAL. Add spinach mixture to skillet. Toss 30 to 60 seconds or just until greens are wilted. Transfer to serving bowl. Serve immediately.

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Diabetic Recipes - Frankly Fudge

This diabetic recipes, Diabetic Recipes - Frankly Fudge served for 100 Servings. By consume this diabetic recipes food you will get:

3 squares:
13 Calories
2 g Carbohydrate
2 g Protein

14 squares:
59 Calories
2 g Fat
7 g Carbohydrate
7 g Protein

Here how to make it.

Ingredients:
1 c 2% milk
1 c water
3/4 c unsweetened cocoa powder
1/2 c sweetener equiv. to sugar**
5 tbsp unflavored gelatin (5 pkg)
1 tsp artificial brandy extract

Directions:
In small saucepan, combine milk and cocoa. Whisk until there are no lumps of cocoa. Cook over medium heat, stirring for about 5 min or until thickened. (This cooks out the raw cocoa taste.) In another small saucepan, sprinkle gelatin over water; let stand for 5 min to soften. Heat over low heat, stirring, until gelatin dissolves. Stir into cocoa mixture. Stir in sweetener (artificial sweetener like SugarTwin equivalent to 1/2 cup sugar) and brandy extract. Remove from heat. Pour into 8 inch square baking dish. Let stand at room temperature 4 hours or until firm. To remove from pan, cut around edges with a sharp knife. Place dish in shallow pan of hot water for about 30 seconds just to slightly soften bottom. Loosen one corner, then quickly flip gel out onto clean cutting surface. With sharp knife, cut evenly in 10 one way and 10 the other way. Place in container, cover and refrigerate. Will keep up to 1 week in refrigerator.

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Diabetic Recipes - Lime Cheesecakes

This diabetic recipes, Diabetic Recipes - Lime Cheesecakes served for 12 Servings. By consume this diabetic recipes food you will get 129 Calories 7 g Fat, 3 g Saturated Fat, 13 g Carbohydrates, 5 g Protein, 51 mg Cholesterol, 161 mg Sodium, 1 g Fiber. Here how to make it.

Ingredients:
12 vanilla wafers
3/4 c fat-free cottage cheese
1 pkg (8 oz) Neufchatel cheese, softened
1/4 c + 2 tbsp sugar
2 eggs
1 tbsp grated lime rind
1 tbsp fresh lime juice
1 tsp vanilla extract
1/4 c low-fat vanilla yogurt
2 medium kiwifruit, peeled, sliced, and halved

Directions:
Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in the bottom of each liner. Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs, lime rind, lime juice, and vanilla. Beat until swooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350° for 20 minutes or until the cheesecakes are almost set. (Do not overbake) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly. Spread the vanilla yogurt evenly over the cheesecakes, and top each one with kiwifruit slices.

Diabetic Recipes - Carrot Cake

This diabetic recipes, Diabetic Recipes - Carrot Cake served for 20 Servings. By consumed this recipe we will get 103 Calories, 20% Calories from Fat, 2 g Total Fat, 0.2 g Saturated Fat, 19 g Carbohydrate, 3 g Protein, 123 mg Sodium, 1 g Dietary Fiber. Here how to make it.

Ingredients:
refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 c plain nonfat yogurt
3 tablespoons canola oil
1/2 c unsweetened applesauce
1/3 c dark brown sugar, packed
2 tspvanilla extract
2 1/2 c unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 c shredded carrots
4 oz unsweetened crushed pineapple with juice
1/4 c dark raisins

Directions:
Preheat the oven to 400°F. Position the top rack in the center of the oven. Lightly coat a 9 inch bundt pan with cooking spray. Dust with flour and tap out excess. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla. On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stirring until incorporated. Stir in the carrots. Drain and reserve the juice from the pineapple. Stir the drained pineapple and raisins into the cake batter. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cool. When ready to serve, transfer cake to a serving platter.

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Diabetic recipes - Brunswick Stew

This diabetic recipes, Brunswick Stew served for 6 servings. By consumed this recipe 260 Calories, 6 g Fat, 2 g Saturated Fat, 7% Calories from Saturated Fat, 21 g Carbohydrates, 3 g Fiber, 362 mg Sodium per each servings. Here how to make it.

Ingredients:
1 3 1/2-lb frying chicken or 2 boneless skinless breasts and 2 hindquarters
1 tsp non-aromatic olive oil, divided
1 large sweet onion, cut in 1" dice
3 ribs celery cut in 1/4" slices
3-oz Canadian bacon cut the same size as the celery
1 red bell pepper cut the same
2 c canned, crushed tomatoes
1 c low sodium chicken stock
1 tbsp Worcestershire sauce1
1/4 tsp cayenne pepper
1 c frozen corn kernels
1 c frozen baby lima beans
1 tbsp arrowroot mixed with 2 tbsp stock or water (slurry)
1/4 c chopped fresh parsley
1/4 c chopped fresh basil

Directions:
If you are using a whole chicken, cut off the legs with the thighs and the breasts. Use the carcass and wings for stock. Remove the skin from all the pieces. Separate the legs from the thighs and bone the thigh, leaving the bone in the leg. Remove the skin and bone from the breast pieces. Bones, fat and skin will all help to make a flavorful stock. Cut the meat into 1½ " chunks. Heat ½ teaspoon of the oil in a 10½ " chef's pan on medium high. Sauté the onion 3 minutes or until it starts to turn translucent. Add the celery, Canadian bacon, and red bell pepper and cook 3 more minutes. Remove to a plate and without washing the pan, add the remaining ½ teaspoon oil and heat. When the pan is nice and hot, toss in the thigh meat and legs to brown 2 minutes. Add the breast meat and brown 1 to 2 minutes more. Pour in the tomatoes, stock, and Worcestershire sauce. Add the cooked vegetables and cayenne. Bring to a boil, reduce the heat, cover and simmer 35 minutes or until the chicken is tender. Add the lima beans and corn and cook 12 minutes more or until the beans are tender. Stir in the slurry and heat to thicken. Add the parsley and basil and you are ready to serve.

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Cornmeal-Crusted Snapper Fillets

Ingredients:
1/4 c yellow cornmeal
2 tbsp minced fresh parsley
1 tsp paprika
1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp minced onion flakes
1/8 tsp cayenne pepper
2 egg whites, lightly beaten
1 tbsp water
4 skinless snapper fillets, each 5 oz and about 1/2 inch thick
1 1/2 tbsp olive oil or canola oil

Directions:
In a shallow dish, combine the cornmeal, parsley, paprika, salt, garlic powder, onion flakes, and cayenne. Stir to blend. In another shallow dish, combine the egg whites and water, and whisk to blend. Dip the fish in the egg whites, then dredge in the cornmeal mixture to coat. In a large nonstick frying pan, heat the oil over medium-high heat. Add the fish and cook, turning once, until the fish is opaque throughout when tested in the center with a tip of a knife and the coating is lightly browned, 2-3 minutes per side.

Makes 4 Servings.
Dietary Exchanges: 1/2 Starch, 4 1/2 Protein, 1 Fat

Nutrients Per Serving:
231 Calories
7 g Total Fat
1 g Saturated Fat
3 g Monounsaturated Fat
2 g Polyunsaturated Fat
8 g Carbohydrate
0 g Sugar
32 g Protein
52 mg Cholesterol
265 mg Sodium
1 g Fiber

Diabetic Recipes - Barbecued Chicken

Ingredients:
6 chicken breasts, 6 ounces each, bone in, fat and skin removed
olive oil cooking spray

Barbecue Sauce
1 10 3/4-oz can tomato puree
1/2 onion, chopped fine
3 tbsp French style whole-grain mustard
3 tbsp fresh lemon juice
sugar substitute equivalent of 2 tbsp sugar, or to taste
1 tabsp Worcestershire sauce
1 to 2 tsp hot sauce (optional)
1/4 tsp ground allspice
1/4 tsp ground ginger
1/3 c water
freshly ground pepper

Nutrients Per Serving:
170 Calories
10% Calories from Fat
2 g Total Fat
0.5 g Saturated Fat
3 g Carbohydrates
33 g Protein
82 mg Cholesterol
246 mg Sodium
1 g Dietary Fiber

Directions:
Prepare the coals in the barbecue or light the grill. To make the sauce: place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water. Simmer slowly for about 10 minutes until the sauce thickens. Add the pepper. Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately. When ready to grill, lightly coat the chicken breasts with cooking spray. Pat with freshly ground pepper and them place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. After 20-25 minutes brush both sides with barbecue sauce. Continue to grill until the chicken is no longer pink when cut with a knife. To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes. Transfer sauce to a serving dish and pass to spoon over chicken breasts.

Makes 6 Servings (2 tablespoons sauce with each serving). Dietary Exchanges: 4 Very Lean Protein.

MAPLE GLAZE ROASTED CHICKEN

This diabetic recipes, roasted chicken with maple glaze made for 4 servings. By consumed this chicken diabetic recipes, you wish to have 144 Calories, 6 g Fat, 8 g Carbohydrate, 14 g Protein per each serving. And here what we're going to do:

Ingredients:
1 (3 lbs) broiler-fryer
1 small onion, cut into wedges
1 small orange, cut into wedges
3/4 c apple cider
1/4 c maple syrup
3/4 tea spoon cornstarch
1/4 tea spoon  pumpkin pie spice

Directions:
Preheat oven to 325 degrees. Remove giblets and neck from chicken; reserve for another use. Rinse chicken under cold water and pat dry with paper towels. Place onion and orange wedges in cavity of chicken. Tie legs together with wet cotton string and place breast-side up on rack in shallow roasting pan coated with nonstick cooking spray. Insert meat thermometer into meaty part of thigh not touching bone. Combine apple cider, maple syrup, cornstarch and pumpkin pie spice in small saucepan, stirring until cornstarch is dissolved. Bring to a boil over medium heat, stirring constantly; cook 1 minute. Brush apple cider mixture over chicken. Bake chicken 1.5 to 2 hours or until meat thermometer registers 180 degrees, basting frequently with remaining cider mixture. Remove string from chicken; discard. Remove onion and orange wedges from chicken cavity; discard. Transfer chicken to serving platter. Let stand 10 minutes before carving.

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