Diabetic Recipes

Please note: Not all the recipes presented here are necessarily appropriate for all people with diabetes or that all the recipes will fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design your very own meal plan that's right for you and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) - bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets - raise your blood sugar levels the most. For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Remember to keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes. Check your blood sugar to see how your food choices or these recipes affect your blood sugar. If your meal plan isn't working for you, talk to your dietitian about making a new one.

Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan. Let cool and cut into 20 slices.

Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 17g, sodium 63mg. Exchanges: Bread 1, fruit 1/4, fat 1.

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray. In a medium baking pan or shallow baking dish, evenly spread the coconut in a thin layer. Bake, stirring every 5 minutes, until lightly browned throughout, about 15 minutes. remove and let cool. Raise the oven heat to 350 degrees F. In a medium bowl, combine the cooled coconut, rice cereal, egg whites, sugar, vanilla, and coconut extract; stir with a spatula until well combined. Moisten your hands and shape the mixture into walnut-size balls, compacting the balls so they hold together. Place on the prepared baking sheets. Bake until lightly browned, about 20 minutes; cool at least 30 minutes on a rack before serving.

Lighter than air but full of coconut essence, these morsels have that delightful crispy-yet-chewy texture that makes macaroons such a favorite. Yet they contain less than half the coconut of trditional macaroons. The secret: toasting the coconut first, to enhance its flavor, and diluting it with fat-free crisped rice cereal. Keep the macaroons in an airtight container for 1 week; they're even better one day after they're made!

Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Fat. Nutrition Information Amount per serving: Calories 63, Calories From Fat 23, Total Fat 3, Saturated Fat 3 g, Cholestrol 0 mg, Sodium 65 mg, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 8 g, Protein 1 g

Stir boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Mix apple juice and ice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk. Pour half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top. Refrigerate 4 hours or until firm. You Can Substitute: 2 pkg. (4-serving size each ) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin for 1 pkg. (8-serving size) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin.

Exchanges Per Serving: 1 Carbohydrate. Nutrition Information: Amount per serving, Calories 80, Calories From Fat 13, Total Fat 1 g, Saturated Fat 1 g, Cholestrol 0 mg, Sodium 60 mg Total Carbohydrate 15 g, Dietary Fiber 2 g, Sugars 8 g, Protein 2 g.
Thanks to www.kraft.com

Preheat oven to 350 degrees. Grease or spray baking sheets. Mix peanut butter and sugar with mixer until well combined. Beat egg into peanut butter mixture and then add baking soda.With level teaspoons of dough, roll and place about 1 inch apart on baking sheets. Flatten with fork so they are about 1-1/2 inches in diameter. Bake cookies in the middle of the oven until puffed and pale golden brown,approximately 10 minutes. Cool on baking sheets for 2 minutes and tranfer to cooling racks with metal spatula. After cooled thoroughly store in air tight container at room temperature up to 5 days. Approximately 2 dozen cookies. This recipe does not contain any flour!! Thanks to Sue.

Preheat oven to 375° Combine margarine, vanilla, salt and sweetener. Beat until smooth. Stir in flour, chocolate and nuts. Press into 15x10 pan. Bake 25 minutes. Cut into 2"x1" pieces. Exchange 1/2 fat 1/3 bread and 48 calories each. Thanks to Deb.

Pie: Mix flour, oats, cinnamon and sweetener with fork. Pour over apples and mix well. Pour juice and mix well. Place in pie crust. Set aside. Topping: Mix dry ingredients with fork and add margarine and flavoring. Blend with pastry blender until coarse crumbs. Place on top of apples. Bake at 400 degrees 45-50 minutes.

In a blender, combine all ingredients except the chicken. Pour the marinade over the chicken breasts and marinate in the refriegerator at least 2 hours or up to 48 hours. Grill or broil the chicken for about 6 minutes per side until no trace of pink remains.

Exchanges Per Serving: 4 Very Lean Meat. Nutrition Information: Amount per serving Calories 154, Calories From Fat 41, Total Fat 5 g, Saturated Fat 1 g, Cholestrol 69 mg, Sodium 61 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Sugars 1 g, Protein 25 g. Sevring size 3-4 oz. Servings 6.

Melt margarine over low heat. Add graham cracker crumbs. Mix well. Press mixture on bottom and sides of 9 x 13-inch pan that has been sprayed with vegetable spray. Dissolve gelatin in boiling water. Add lemonade mix to gelatin and water. Fold in ice milk. Add peaches. Pour over graham cracker crust. Chill 4 hours or overnight. Makes 16 servings.

Beat butter with electric mixer until fluffy. Beat in eggs and vanilla until blended. Mix in Equal® and brown sugar until combined. Stir in chocolate chips. Place teaspoons of dough on ungreased baking sheet. Bake in preheated 350 degree oven 8 to 10 minutes or until light golden in color. Remove to wire rack to cool completely. Makes 4 dozen.
Thanks to www.equal.com

Preheat the oven to 300 degrees. Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow to steam for 5 minutes. Remove and drain. In a large bowl, mix together the rice, cheese, parsley, salt, and ground pepper. Divide the mixture and stuff each pepper. Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts. Number of servings 4. Serving size 1 Pepper.

Exchanges per serving: 1-1/2 Starch 2 Vegetable 1 Meat Lean. Nutrition Information: Amount per serving: Calories 222, Calories From Fat 39, Total Fat 4 g, Saturated Fat 2 g, Cholestrol 15 mg, Sodium 455 mg, Total Carbohydrate 31 g, Dietary Fiber 2 g, Sugars 3 g, Protein 12 g Thanks to www.diabetes.org

Preheat the oven to 425° Coat four 1-cup soufflé dishes or small baking dishes with cooking spray. Combine the berries and orange zest. Divide between the 4 soufflé dishes. In a small bowl and using a fork, combine the remaining ingredients to make a crumble topping. Sprinkle on top of the fruit. Bake until crisp and the fruit is done, about 15 minutes. Serve warm. Makes 4 servings.

Per Serving: 108 calories (33% calories from fat), 2 g protein, 4 g total fat (0.9 g saturated fat), 18 g carbohydrate, 5 g dietary fiber, 0 cholesterol, 66 mg sodium Diabetic Exchanges: 1 carbohydrate ( 1/2 bread/starch, 1/2 fruit), 1 fat Note: Vary the berries, using blueberries, boysenberries, loganberries, or raspberries.
Thanks to www.diabetic-lifestyle.com

Preheat oven to 300° In a medium bowl, combine oats and wheat germ. Place peanut butter and brown sugar in a microwave-safe dish. Mix well. Microwave on HIGH for 20 seconds, until warm. Stir again. Pour peanut butter mixture over the cereal and toss to evenly coat. Stir in raisins. Spread evenly in a baking pan and bake for 20 minutes, stirring once. Cool before serving to eat out of hand. Store any leftover granola in self-sealing plastic bags with eat within 2 days. Makes 6 servings.

Per serving: 345 calories (34% calories from fat),, 14 g protein, 14 g total fat (2.9 g saturated fat), 46 g carbohydrate, 7 g dietary fiber, 0 cholesterol, 104 mg sodium. Diabetic exchanges: 1 medium fat protein, 3 carbohydrate (2 1/2 bread/starch, 1/2 fruit), 1 fat Thanks to www.diabetic-lifestyle.com

Sprinkle gelatin over water in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved; cool. Stir 1/4 cup of the milk into cocoa to make a paste; gradually stir in remaining milk. Stir in gelatin mixture and NutraSweet® Spoonful. Refrigerate until mixture begins to thicken, 20 to 30 minutes. Fold in 2 cups whipped topping. Spoon mixture into stemmed glasses or serving bowl. Refrigerate 2 to 4 hours. To serve, garnish mousse with dollops of whipped topping and chocolate curls. Serving size: 1/2 cup, Yield: 6 servings.

Exchanges: 1/2 starch, 1 fat, Nutrition: 95 Calories, 4 g Protein, 13 g Carbo, 5 g Fat. Equal® Sweetener and NutraSweet® brand sweetener are registered trademarks of The Nutraweet Company. Recipe used with permission.
Thanks to www.childrenwithdiabetes.com

Preheat oven to 350 degrees. Coat an 8 inch square baking dish with nonstick cooking spray. In large bowl, combine all the ingredients except the fudge sauce; mix well, then spread half the batter in the baking dish. Top with the hot fudge sauce, then spread the remaining batter over the sauce. Bake for 25 - 30 minutes, or until a toothpick comes out clean. Cool completely, then cut into squares and serve.

Per serving: 98 calories, 3g Fat, 8mg Cholesterol, 69mg Sodium, 17g Carbohydrates, 2g Protein, 1 Carbohydrate exchange, 1/2 Fat exchange. Thanks to Bessie Nidell.

Unfold pie crust; roll out on a floured surface to form a 12 inch circle. Place floured side down, into a 10 inch tart pan with removable bottom. Press up sides. Trim and remove excess pastry. Prick bottom and sides with fork. Line with double tickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil, bake for 5-6 minutes or till golden. Cool on wire rack.

Meanwhile, chop 1/4 cup of the almonds. Beat together softened cheese, 3 Tbsp apple juice, vanilla, 1/4 tsp ground cinnamon and 3 packets Equal or 1 tsp Equal for recipes. Fold in chopped nuts. Spread mixture evenly in cooled crust. Set aside.

In large skillet combine apples, 1 cup apple juice, the raisins and 1/4 tsp ground cinnamon. bring to a boil. Reduce heat and simmer, covered, 2 to 4 minutes or till apples are just tender. Quickly remove apples and raisins with slotted spoon. Combine 2 Tbsp apple juice and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; add 2 packets of Equal or 3/4 tsp Equal for recipes. Fold apples into glaze; spoon over cream cheese layer. Sprinkle with remaining almonds. Cool, cover and chill until serving time. Makes 10 servings.

Nutrition information per serving: Calories: 246, Protein: 4g, Carbohydrates: 26g, Fat 15g, Cholesterol: 24 mg, Sodium: 177mg. Food Exchanges: 1 Fruit, 1/2 Bread, 1/2 Meat, 2 1/2 Fat. Thanks to Bessie Nidell

In saucepan over medium heat, cook raisins, water, margarine cinnamon and nutmeg until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients. Coat a 8 inch square baking dish with nonstick cooking spray. Bake at 350 degrees for 25 - 30 minutes or until lightly browned. Makes 16 servings. Diabetic exchanges: 1 starch, 1/2 fat. Thanks to Bessie Nidell.