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

Always find here on Hitech-Trends
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

Always find here on Hitech-Trends
Buffalo Chicken Tenders Recipes | A complete information about diabetic recipe food and menu | information about diabetic recipe food and menu