Guest guest Posted April 16, 2003 Report Share Posted April 16, 2003 Hi All, Here are some recipes which may be of interest to some. They're from the Diabetic News. It's interesting reading these to see what some think is allowed on a diabetic regimen. Thanks, Walt THE DIABETIC NEWSLETTER April 14, 2003 - Volume IV; Issue #30 - http://diabeticnewsletter.com Published every other Monday by The Diabetic Gourmet Magazine ========================= THIS WEEK'S RECIPES ========================= More recipes online at http://diabeticgourmet.com/recipes/ ------------------------------- FRUITED TAPIOCA Yield: 6 Servings INGREDIENTS - 3 tablespoons quick-cooking tapioca - 1/8 teaspoon salt - 1 egg, beaten - 2-3/4 cups fat-free milk - 2/3 cup Splenda - 1/2 cup drained unsweetened pineapple tidbits - 1/4 cup golden raisins - 1/4 cup dried cranberries - Ground cinnamon and nutmeg, as garnish DIRECTIONS Mix all ingredients except cinnamon and nutmeg in medium saucepan. Let stand 5 minutes. Heat to boiling, stirring constantly. Remove from heat; let stand 20 minutes. Stir and pour into serving dishes. Refrigerate until chilled; sprinkle with cinnamon and nutmeg. Nutritional Information Per Serving (1/6 of recipe): Calories: 126, Fat: 1.1 g, Cholesterol: 37.7 g, Sodium: 121 mg, Protein: 5.2 g, Carbohydrate: 24.6 Diabetic Exchanges: 2 Fruit ----------------------- TRIPLE CHOCOLATE BUNDT CAKE Yield: 16 Servings INGREDIENTS - 1 package (18.25 ounces) reduced-fat devil's food cake mix - 1 cup fat-free sour cream - 1/3 cup fat-free milk - 1/4 cup margarine, room temperature - 1 teaspoon vanilla - 2 eggs - 1 package (3.9 ounces) sugar-free chocolate fudge pudding mix - 1-2 ounces white baking chocolate, melted DIRECTIONS Mix all ingredients, except white chocolate, in large bowl on low speed until blended. Mix on medium speed 2 minutes. Pour batter into greased and floured 12-cup fluted cake or tube pan. Bake at 350 degrees F. until toothpick inserted in center comes out clean, about 45 minutes. Cool on wire rack 10 minutes; remove from pan and cool completely. Using small spoon or pastry bag, drizzle chocolate over top of cake. Nutritional Information Per Serving (1/16 of cake): Calories: 189, Fat: 4.9 g, Cholesterol: 26.8 g, Sodium: 418 mg, Protein: 3.8 g, Carbohydrate: 33 g Diabetic Exchanges: 2 Bread, 1 Fat ----------------------- BLUEBERRY CRUMB CAKE Yield: 9 to 12 Servings INGREDIENTS - 4 tablespoons margarine - 1 egg - 5-1/2 teaspoons " Equal for Recipes " or 18 packets Equal sweetener - 1 cup all-purpose flour - 1-1/2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup reduced-fat buttermilk - 1/2 teaspoon vanilla - Blueberry Crumb Topping (recipe follows) DIRECTIONS Beat margarine, egg, and Equal for Recipes in medium bowl until smooth. Mix in combine flour, baking powder, baking soda, salt, and cinnamon alternately with combined buttermilk and vanilla, beginning and ending with dry ingredients. Pour batter into greased and floured 8-inch square cake pan; sprinkle Blueberry Crumb Topping evenly over batter. Bake at 350 degrees F. until toothpick inserted in cakes comes out clean, 35 to 40 minutes. Serve warm. BLUEBERRY CRUMB TOPPING INGREDIENTS - 1/3 cup all-purpose flour - 3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener - 1 teaspoon ground cinnamon - 1/2 teaspoon maple extract - 4 tablespoons cold margarine, cut into pieces - 1 cup fresh, or frozen, blueberries DIRECTIONS Combine flour, Equal for Recipes, and cinnamon in small bowl; sprinkle with maple extract. Cut in margarine until mixture resembles coarse crumbs. Add blueberries and toss. Nutritional Information Per Serving (1/12 of Recipe): Calories: 196, Fat: 11 g, Cholesterol: 24 mg, Sodium: 358 mg, Protein: 6.5 g, Carbohydrate: 18 g Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat ----------------------- PINEAPPLE-CHAMPAGNE ICE Yield: 8 Servings INGREDIENTS - 1 envelope unflavored gelatin - 2-1/2 cups unsweetened pineapple juice - 1/2 cup dry champagne or sparkling wine - 1/4 teaspoon ground nutmeg - 8 slices fresh pineapple (1/2 inch thick) - Mint Sprigs, as garnish DIRECTIONS Sprinkle gelatin over pineapple juice in medium saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. Stir in champagne and nutmeg. Freeze mixture in ice cream maker according to manufacturer's directions. Or pour mixture into 9-inch square baking pan and freeze until slushy, about 2 hours; spoon into bowl and beat until fluffy. Return to pan and freeze until firm, 6 hours or overnight. To serve, place pineapple slices on dessert plates. Top each with a scoop of Pineapple-Champagne Ice. Garnish with mint. Nutritional Information Per Serving (1/8 of recipe): Calories: 67, Fat: 0.2 g, Cholesterol: 0 mg, Sodium: 3 mg, Protein: 1.1 g, Carbohydrate: 13.6 g Diabetic Exchanges: 1 Fruit Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2003 Report Share Posted April 16, 2003 Gee, you're right Walter, it is amazing what some think is okay for a diabetic diet. That first recipe, 24.6 grams of carb per serving, many days do not see me eat much more than that in an entire day's worth of filling meals. I guess these people haven't heard that low fat is not healthful. The emphasis on fat free or low fat ingredients is truly amazing. One gets the idea that they are paying no attention to reality. It is interesting to note that if you do not use lowered fat ingredients, the total carbs are lower. For example, low fat sour cream has far more carbs than regular sourcream. Half and half has far fewer carbs than lowfat or nonfat milk. When they take out fat, the y replace it with carbs. And, look at the carb count for the cake, 1/16 gives you 33 grams. Wow! At that point, might as well get a piece of good German Chocolate cake and just screw the carbs. [smile] I won't dissect the rest of the recipes, people probably are tired of my diatribes, anyway. However, there are cake and other dessert recipes t hat are very good and have fewer than 10 grams of carb per serving all over the web. Instead of flour, one can substitute almond or pecan flour, coconut flour, soy flour, gluten flour and a number of other ingredients. Dan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2003 Report Share Posted April 16, 2003 Hi Dan, Am I right in remembering that almond flour costs about $9.00 per pound? Last month, Trader Joe's, a chain which may have a store near you, was selling whole almonds for $2.29 per pound. If I'm right, with a little time and a durable food processor, one could save a lot of money. I just had my wife help me make a Braille stencil for our gas range. It has one of those hateful membrane panels. We also did the microwave. I wasn't going to get around to baking desserts for several more years; but, my wife seems to need them. She's gaining weight and loosing ground with her diabetes. I was surprised to hear of coconut flour and pecan flour. I'll have to look into those. Thanks, Walt Re: diabetic recipes Gee, you're right Walter, it is amazing what some think is okay for a diabetic diet. That first recipe, 24.6 grams of carb per serving, many days do not see me eat much more than that in an entire day's worth of filling meals. I guess these people haven't heard that low fat is not healthful. The emphasis on fat free or low fat ingredients is truly amazing. One gets the idea that they are paying no attention to reality. It is interesting to note that if you do not use lowered fat ingredients, the total carbs are lower. For example, low fat sour cream has far more carbs than regular sourcream. Half and half has far fewer carbs than lowfat or nonfat milk. When they take out fat, the y replace it with carbs. And, look at the carb count for the cake, 1/16 gives you 33 grams. Wow! At that point, might as well get a piece of good German Chocolate cake and just screw the carbs. [smile] I won't dissect the rest of the recipes, people probably are tired of my diatribes, anyway. However, there are cake and other dessert recipes t hat are very good and have fewer than 10 grams of carb per serving all over the web. Instead of flour, one can substitute almond or pecan flour, coconut flour, soy flour, gluten flour and a number of other ingredients. Dan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2003 Report Share Posted April 16, 2003 Walter, I buy whole almonds like you mention and make my own almond flour. It is not as fine as wheat flour, but works very well. I use one of those little whirly blade coffee grinders, since they are unfit for grinding coffee. Dan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2003 Report Share Posted April 17, 2003 ---Yummy ! The Triple Chocolate Bundt Cake sounds heavenly but the carb content is way too high for such a small serving. Ill have to pass that one up. I would like to try the Pineapple -Champagne Ice, that sounds really good. Maybe for Easter Sunday dinner Ill get creative and give it a try. I made a copy of these recipes Walt, I hope that you dont mind. Thanks, Diane In blind-diabetics , Weber Walter M <Walter.M.Weber@i...> wrote: > Hi All, > > Here are some recipes which may be of interest to some. They're from the > Diabetic News. It's interesting reading these to see what some think is > allowed on a diabetic regimen. > > Thanks, > > Walt > > THE DIABETIC NEWSLETTER > April 14, 2003 - Volume IV; Issue #30 - http://diabeticnewsletter.com > > Published every other Monday by The Diabetic Gourmet Magazine > > ========================= > THIS WEEK'S RECIPES > ========================= > More recipes online at http://diabeticgourmet.com/recipes/ > ------------------------------- > > FRUITED TAPIOCA > Yield: 6 Servings > > INGREDIENTS > > - 3 tablespoons quick-cooking tapioca > - 1/8 teaspoon salt > - 1 egg, beaten > - 2-3/4 cups fat-free milk > - 2/3 cup Splenda > - 1/2 cup drained unsweetened pineapple tidbits > - 1/4 cup golden raisins > - 1/4 cup dried cranberries > - Ground cinnamon and nutmeg, as garnish > > DIRECTIONS > > Mix all ingredients except cinnamon and nutmeg in medium > saucepan. Let stand 5 minutes. Heat to boiling, stirring > constantly. Remove from heat; let stand 20 minutes. Stir > and pour into serving dishes. > > Refrigerate until chilled; sprinkle with cinnamon and nutmeg. > > Nutritional Information Per Serving (1/6 of recipe): > Calories: 126, Fat: 1.1 g, Cholesterol: 37.7 g, > Sodium: 121 mg, Protein: 5.2 g, Carbohydrate: 24.6 > Diabetic Exchanges: 2 Fruit > > ----------------------- > > TRIPLE CHOCOLATE BUNDT CAKE > Yield: 16 Servings > > INGREDIENTS > > - 1 package (18.25 ounces) reduced-fat devil's food cake mix > - 1 cup fat-free sour cream > - 1/3 cup fat-free milk > - 1/4 cup margarine, room temperature > - 1 teaspoon vanilla > - 2 eggs > - 1 package (3.9 ounces) sugar-free chocolate fudge pudding mix > - 1-2 ounces white baking chocolate, melted > > DIRECTIONS > > Mix all ingredients, except white chocolate, in large bowl on > low speed until blended. Mix on medium speed 2 minutes. > > Pour batter into greased and floured 12-cup fluted cake or tube > pan. Bake at 350 degrees F. until toothpick inserted in center > comes out clean, about 45 minutes. Cool on wire rack 10 minutes; > remove from pan and cool completely. > > Using small spoon or pastry bag, drizzle chocolate over top of cake. > > Nutritional Information Per Serving (1/16 of cake): > Calories: 189, Fat: 4.9 g, Cholesterol: 26.8 g, > Sodium: 418 mg, Protein: 3.8 g, Carbohydrate: 33 g > Diabetic Exchanges: 2 Bread, 1 Fat > > ----------------------- > > BLUEBERRY CRUMB CAKE > Yield: 9 to 12 Servings > > INGREDIENTS > > - 4 tablespoons margarine > - 1 egg > - 5-1/2 teaspoons " Equal for Recipes " > or 18 packets Equal sweetener > - 1 cup all-purpose flour > - 1-1/2 teaspoons baking powder > - 1/2 teaspoon baking soda > - 1/4 teaspoon salt > - 1 teaspoon ground cinnamon > - 1/2 cup reduced-fat buttermilk > - 1/2 teaspoon vanilla > - Blueberry Crumb Topping (recipe follows) > > DIRECTIONS > > Beat margarine, egg, and Equal for Recipes in medium bowl until > smooth. Mix in combine flour, baking powder, baking soda, salt, > and cinnamon alternately with combined buttermilk and vanilla, > beginning and ending with dry ingredients. > > Pour batter into greased and floured 8-inch square cake pan; > sprinkle Blueberry Crumb Topping evenly over batter. Bake at > 350 degrees F. until toothpick inserted in cakes comes out > clean, 35 to 40 minutes. Serve warm. > > BLUEBERRY CRUMB TOPPING > > INGREDIENTS > > - 1/3 cup all-purpose flour > - 3-1/2 teaspoons Equal for Recipes > or 12 packets Equal sweetener > - 1 teaspoon ground cinnamon > - 1/2 teaspoon maple extract > - 4 tablespoons cold margarine, cut into pieces > - 1 cup fresh, or frozen, blueberries > > DIRECTIONS > > Combine flour, Equal for Recipes, and cinnamon in small bowl; > sprinkle with maple extract. Cut in margarine until mixture > resembles coarse crumbs. Add blueberries and toss. > > Nutritional Information Per Serving (1/12 of Recipe): > Calories: 196, Fat: 11 g, Cholesterol: 24 mg, > Sodium: 358 mg, Protein: 6.5 g, Carbohydrate: 18 g > Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat > > ----------------------- > > PINEAPPLE-CHAMPAGNE ICE > Yield: 8 Servings > > INGREDIENTS > > - 1 envelope unflavored gelatin > - 2-1/2 cups unsweetened pineapple juice > - 1/2 cup dry champagne or sparkling wine > - 1/4 teaspoon ground nutmeg > - 8 slices fresh pineapple (1/2 inch thick) > - Mint Sprigs, as garnish > > DIRECTIONS > > Sprinkle gelatin over pineapple juice in medium saucepan; let > stand 2 to 3 minutes. Cook over low heat, stirring constantly, > until gelatin is dissolved. Cool to room temperature. Stir in > champagne and nutmeg. > > Freeze mixture in ice cream maker according to manufacturer's > directions. Or pour mixture into 9-inch square baking pan and > freeze until slushy, about 2 hours; spoon into bowl and beat > until fluffy. Return to pan and freeze until firm, 6 hours or > overnight. > > To serve, place pineapple slices on dessert plates. Top each > with a scoop of Pineapple-Champagne Ice. Garnish with mint. > > Nutritional Information Per Serving (1/8 of recipe): > Calories: 67, Fat: 0.2 g, Cholesterol: 0 mg, > Sodium: 3 mg, Protein: 1.1 g, Carbohydrate: 13.6 g > Diabetic Exchanges: 1 Fruit > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2003 Report Share Posted April 17, 2003 No, of course not. Make copies. That's why I sent them along. Re: diabetic recipes ---Yummy ! The Triple Chocolate Bundt Cake sounds heavenly but the carb content is way too high for such a small serving. Ill have to pass that one up. I would like to try the Pineapple -Champagne Ice, that sounds really good. Maybe for Easter Sunday dinner Ill get creative and give it a try. I made a copy of these recipes Walt, I hope that you dont mind. Thanks, Diane In blind-diabetics , Weber Walter M <Walter.M.Weber@i...> wrote: > Hi All, > > Here are some recipes which may be of interest to some. They're from the > Diabetic News. It's interesting reading these to see what some think is > allowed on a diabetic regimen. > > Thanks, > > Walt > > THE DIABETIC NEWSLETTER > April 14, 2003 - Volume IV; Issue #30 - http://diabeticnewsletter.com > > Published every other Monday by The Diabetic Gourmet Magazine > > ========================= > THIS WEEK'S RECIPES > ========================= > More recipes online at http://diabeticgourmet.com/recipes/ > ------------------------------- > > FRUITED TAPIOCA > Yield: 6 Servings > > INGREDIENTS > > - 3 tablespoons quick-cooking tapioca > - 1/8 teaspoon salt > - 1 egg, beaten > - 2-3/4 cups fat-free milk > - 2/3 cup Splenda > - 1/2 cup drained unsweetened pineapple tidbits > - 1/4 cup golden raisins > - 1/4 cup dried cranberries > - Ground cinnamon and nutmeg, as garnish > > DIRECTIONS > > Mix all ingredients except cinnamon and nutmeg in medium > saucepan. Let stand 5 minutes. Heat to boiling, stirring > constantly. Remove from heat; let stand 20 minutes. Stir > and pour into serving dishes. > > Refrigerate until chilled; sprinkle with cinnamon and nutmeg. > > Nutritional Information Per Serving (1/6 of recipe): > Calories: 126, Fat: 1.1 g, Cholesterol: 37.7 g, > Sodium: 121 mg, Protein: 5.2 g, Carbohydrate: 24.6 > Diabetic Exchanges: 2 Fruit > > ----------------------- > > TRIPLE CHOCOLATE BUNDT CAKE > Yield: 16 Servings > > INGREDIENTS > > - 1 package (18.25 ounces) reduced-fat devil's food cake mix > - 1 cup fat-free sour cream > - 1/3 cup fat-free milk > - 1/4 cup margarine, room temperature > - 1 teaspoon vanilla > - 2 eggs > - 1 package (3.9 ounces) sugar-free chocolate fudge pudding mix > - 1-2 ounces white baking chocolate, melted > > DIRECTIONS > > Mix all ingredients, except white chocolate, in large bowl on > low speed until blended. Mix on medium speed 2 minutes. > > Pour batter into greased and floured 12-cup fluted cake or tube > pan. Bake at 350 degrees F. until toothpick inserted in center > comes out clean, about 45 minutes. Cool on wire rack 10 minutes; > remove from pan and cool completely. > > Using small spoon or pastry bag, drizzle chocolate over top of cake. > > Nutritional Information Per Serving (1/16 of cake): > Calories: 189, Fat: 4.9 g, Cholesterol: 26.8 g, > Sodium: 418 mg, Protein: 3.8 g, Carbohydrate: 33 g > Diabetic Exchanges: 2 Bread, 1 Fat > > ----------------------- > > BLUEBERRY CRUMB CAKE > Yield: 9 to 12 Servings > > INGREDIENTS > > - 4 tablespoons margarine > - 1 egg > - 5-1/2 teaspoons " Equal for Recipes " > or 18 packets Equal sweetener > - 1 cup all-purpose flour > - 1-1/2 teaspoons baking powder > - 1/2 teaspoon baking soda > - 1/4 teaspoon salt > - 1 teaspoon ground cinnamon > - 1/2 cup reduced-fat buttermilk > - 1/2 teaspoon vanilla > - Blueberry Crumb Topping (recipe follows) > > DIRECTIONS > > Beat margarine, egg, and Equal for Recipes in medium bowl until > smooth. Mix in combine flour, baking powder, baking soda, salt, > and cinnamon alternately with combined buttermilk and vanilla, > beginning and ending with dry ingredients. > > Pour batter into greased and floured 8-inch square cake pan; > sprinkle Blueberry Crumb Topping evenly over batter. Bake at > 350 degrees F. until toothpick inserted in cakes comes out > clean, 35 to 40 minutes. Serve warm. > > BLUEBERRY CRUMB TOPPING > > INGREDIENTS > > - 1/3 cup all-purpose flour > - 3-1/2 teaspoons Equal for Recipes > or 12 packets Equal sweetener > - 1 teaspoon ground cinnamon > - 1/2 teaspoon maple extract > - 4 tablespoons cold margarine, cut into pieces > - 1 cup fresh, or frozen, blueberries > > DIRECTIONS > > Combine flour, Equal for Recipes, and cinnamon in small bowl; > sprinkle with maple extract. Cut in margarine until mixture > resembles coarse crumbs. Add blueberries and toss. > > Nutritional Information Per Serving (1/12 of Recipe): > Calories: 196, Fat: 11 g, Cholesterol: 24 mg, > Sodium: 358 mg, Protein: 6.5 g, Carbohydrate: 18 g > Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat > > ----------------------- > > PINEAPPLE-CHAMPAGNE ICE > Yield: 8 Servings > > INGREDIENTS > > - 1 envelope unflavored gelatin > - 2-1/2 cups unsweetened pineapple juice > - 1/2 cup dry champagne or sparkling wine > - 1/4 teaspoon ground nutmeg > - 8 slices fresh pineapple (1/2 inch thick) > - Mint Sprigs, as garnish > > DIRECTIONS > > Sprinkle gelatin over pineapple juice in medium saucepan; let > stand 2 to 3 minutes. Cook over low heat, stirring constantly, > until gelatin is dissolved. Cool to room temperature. Stir in > champagne and nutmeg. > > Freeze mixture in ice cream maker according to manufacturer's > directions. Or pour mixture into 9-inch square baking pan and > freeze until slushy, about 2 hours; spoon into bowl and beat > until fluffy. Return to pan and freeze until firm, 6 hours or > overnight. > > To serve, place pineapple slices on dessert plates. Top each > with a scoop of Pineapple-Champagne Ice. Garnish with mint. > > Nutritional Information Per Serving (1/8 of recipe): > Calories: 67, Fat: 0.2 g, Cholesterol: 0 mg, > Sodium: 3 mg, Protein: 1.1 g, Carbohydrate: 13.6 g > Diabetic Exchanges: 1 Fruit > > > > > Quote Link to comment Share on other sites More sharing options...
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