Diabetic Diet Zone

Posts Tagged ‘recipe’

I am starting a diabetic diet because my sugars are slightly elevated and I would like to get them under control

anyways I have some extra lean ground beef and would like some good recipe ideas!
I have a fajita kit.. am I allowed to have any of that?

Fajita’s are fine , except the tortilla’s.

Here’s the perfect recipe for diabetics. Good ole’ american chili. All ingredients are low to very low glycemic.

Fry ground beef, add chopped green pepper and 1 onion.
1 quart tomato juice
2 small cans of pink kidney beans, or 1 large:Drained
3 tbs. chilli powder
salt and pepper to taste
Optional: garlic powder. oregano
Simmer for a half hour
You can’t get it any better than that!

im not looking for a specifically ‘sugar-free’ recipe, just one that can be eaten by a diabetic without screwing up their blood sugars etc.

also, feel free and please share any recipes you may have of any other cakes, cookies, etc. that may apply to a diabetic’s diet

Diabetic New York Style Cheesecake Recipe

Ingredients
1 1/4 cups vanilla wafer crumbs
4 Tablespoons margarine, melted
1 teaspoon Equal® Measure or 3 packets Equal®
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
5 1/2 teaspoons Equal® Measure or 18 packets Equal®
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce

Directions

Mix vanilla wafer crumbs, margarine, and 1 teaspoon Equal® Measure in bottom of 9-inch springform pan. Reserve 1 Tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350-degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 5 1/2 teaspoons Equal® Measure in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan.

Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan. Bake in preheated 300-degree F oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Remove side of pan; place cheesecake on serving plate. Serve with strawberries and Strawberry Sauce.

Makes 16 servings.

Serving size: One slice
Yield: 16
Exchanges: 1 Milk, 2 1/2 fat
Nutrition: 187 Calories, 7 g Protein, 13 g Carbo, 12 g Fat

Diabetic Creamy Cheesecake with Fresh Raspberries

(makes 12 servings)

1 cup (96 g) graham cracker crumbs
2 tablespoons margarine, melted
3 large eggs, separated
1 large egg white
1/4 teaspoon cream of tartar
3/4 cup (15 g) + 2 tablespoons spoon-for-spoon sugar
substitute such as Splenda 2 tablespoons cornstarch
4 cups (1 l) yogurt cheese made from nonfat plain yogurt
1 1/2 teaspoons grated lemon zest
2 teaspoons pure vanilla extract
2 tablespoons sugar-free red raspberry preserves
1 cup (246 g) fresh raspberries, rinsed and drained dry

1. Preheat oven to 325°°F (160°C, Gas Mark 3).

2. Combine the graham cracker crumbs and margarine. Pat
evenly over the bottom and about 1/2 inch (1.25 cm) up
the sides of a 9 1/2-inch (23.75 cm) springform pan.
Bake in oven for 15 minutes.

3. Meanwhile, using an electric mixer on high speed, beat
the 4 egg whites and cream of tartar in a large bowl
until foamy. Gradually add 6 tablespoons of the sugar
substitute, 1 tablespoon at a time, beating until egg
whites form stiff peaks.

4. In another large bowl, stir the remaining sugar
substitute with the cornstarch, then add the egg yolks,
yogurt cheese, lemon zest, and vanilla. Beat (using the
unwashed mixer beaters) until well blended.

5. Fold beaten egg whites into cheese mixture. Spoon the
mixture into the partially-baked crust. Bake in the
oven until center barely jiggles when cheesecake is
gently shaken, 50 to 60 minutes. Remove from oven and
cool, then cover and chill for up to 1 day.

6. Melt preserves in a small pan over medium heat, stirring
often. Cool, stirring occasionally, until the preserves
form a thick syrup, about 5 minutes. Remove pan rim.
Mound fresh raspberries on the cheesecake and drizzle
with preserve syrup. Chill.

7. When ready to serve, cut the cheesecake into wedges.
Sliding a pie server under each wedge, lift out gently
onto individual dessert plates.

Per serving: 172 calories (18% calories from fat),
8 g protein, 4 g total fat (0.9 g saturated
fat), 29 g carbohydrates, f1 g dietary fiber,
56 mg cholesterol, 254 mg potassium,
161 mg sodium

Diabetic exchanges: 2 carbohydrate (1 bread/starch,
1 skim milk), 1 fat

Copyright 1997-2001 Diabetic-Lifestyle.

Chocolate Cheesecake (Diabetic)
Servings: 8

Ingredients
CRUST:
3/4 cup graham crackers crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
2 tablespoons canola or olive oil

FILLING:
3 large egg whites
1/3 cup sugar
2 cups nonfat ricotta cheese
1/4 cup cocoa
1/3 cup yogurt cheese **
1 teaspoon vanilla extract

** Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in
strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and
refrigerated, until cheese reached desired consistency. Discard the whey
(liquid). Store in covered container in refrigerator.

Directions
Part 1:
Preheat oven TO 350 ° F. Spray 8-inch springform pan with cooking spray. Fill a
13x9x2-inch pan halfway with hot water.
Place in oven on shelf below where chocolate cheesecake will be placed. This
will prevent the top of cheesecake from cracking.
In small bowl, combine all crust ingredients. Press onto bottom and part-way up
sides of pan. Set aside.

Part 2:
In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt
cheese and vanilla; process, scraping sides occasionally, for 1 minute until
smooth and thick. Pour into crust.
Bake 30 to 35 minutes until filling is just set (center will jiggle slightly).
Turn off oven and leave cake in closed oven 5 minutes longer.
Remove from oven and cool about an hour on wire rack. Cover and refrigerate at
least 3 hours before serving.
Calories: 176; Protein: 11 g; Sodium: 140 mg; Cholesterol: 0 mg; Fat: 4 g;
Carbohydrates: 22 g;
Exchanges: 1 starch; 1/2 skim milk
Source: Cinnamon Hearts

Hi Carol:
Are you a diabetic? I am one. I use spelt flour and use stevia as the sweetner and use a simple recipe….if you want I can email it for you later…

Ava

Visit http://www.greenivore.net Join in an upcoming class taught by Gourmet Raw Vegan Chef Dina Knight or come to the raw spirit festival and see her on sunday sept 14th in Sedona AZ.

This video was made to tell a little bit about how Chef Dina Knight got started on a path to health and wellness, what her initial inspirations were, how she saw the differences between sick care and wellness. This video is a personal look into her life that so many other people are experiencing on a daily basis with their loved ones in the hospital, sick or dying of a preventable “lifestyle” disease. Heart Disease, Diabetes and obesity affect 1 out of every 2 people in the US, it’s time we made a change and started seeing how what we eat, how we live, and what we think will either lead us down a path towards health and wellness or that we can literally dig our own graves with our forks. This is part one of a several part interview of how she ended up with an amazing weight loss of over 115lbs. We hope you enjoy it, please pass this onto a friend, neighbor or loved one who you think might benefit from hearing this message and be sure and subscribe for future videos, also please visit the websites and join our mailing list so we can keep in touch. Thanks!

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