Diabetic Recipies

RECIPE OF THE MONTH

Chili Con Queso Dip
1 (14.5 oz) can diced tomatoes, undrained.
1 (10oz) can diced tomatoes & green chilies, undrained.
1 tsp. olive oil
½ cup chopped onion
2 garlic cloves, minced
1 (8oz) block fat-free cream cheese, softened
1 tsp. chili powder
6 oz. Light processed, cheese, cubed (Velvetta light)
Cilantro (optional)

Drain tomatoes in colander reserving 1/3 cup liquid; set tomatoes and reserved liquid aside. Heat oil in medium saucepan over medium heat. Add onion and garlic, sauté 4 minutes. Add cream cheese; cook until cheese melts stirring constantly. Add tomatoes, reserved liquid, and chili powder, bring to a boil. Add processed cheese, reduce heat and simmer 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro.

Chocolate Haystack Cookies
Jean Miller

½ box Fiber One cereal
1 package milk chocolate or milk chocolate/peanut butter chips

Melt chips in bowl in microwave and stir in cereal. Drop on waxed paper by teaspoon.
Makes approximately 68.

Each cookie: 32 calories, 6 g of carbs, ,1 g of fat, 1.5 g of fiber

Enlightened Cranberry Orange Bread

2-½ cups all-purpose flour
½ cup granulated sugar
½ tsp salt
1tsp. baking powder & soda
1-cup low-fat buttermilk
1/3 cup canola oil
1 egg
2 egg whites
¼ cup chopped walnuts
½ cups chopped dates
2 Tbs. cried cranberries
2 Tbs. frozen orange juice
2 Tbs. powdered sugar

  1. Combine dates and cranberries; pour hot water to cover ands oak while preparing the rest.
  2. In a large bowl, combine flour, granulated sugar, salt, baking powder and soda.
  3. In a medium bowl, combine buttermilk, oil, and eggs. Drain dates and cranberries. Stir dates, cranberries and walnuts and orange zest into liquid.
  4. Stir buttermilk into flour mixture just until moistened. Spread batter into lightly sprayed loaf pan.
  5. Bake in 350 oven for 55-60 minutes, until toothpick inserted in center comes out clean.
  6. Cook in pan on wire rack. When cool, remove from pan to serving plate. Mix together Orange juice concentrate and powdered sugar. Drizzle over loaf.
Makes 12 slices.

Calories 110
Fat 1 gm
Carb 21 gm
Protein 2 gm

Forgotten Cookies

2 eggs, separated. Put egg whites in small mixing bowl.

Measure:
¼ tsp. Salt
¼ tsp. cram of tartar
½ tsp. vanilla
4 TBS. Splenda for baking

Beat egg in on highest speed of mixture, until become frothy. Add vanilla. Gradually add remaining dry ingredients while eggs continue to be beaten with mixer on high.
When egg white mixture is stiff, slowly add 1/3 cup of tiny M&M’s.
Drop by teaspoon onto foil lined cookie sheet. Bake at 275 for 30 minutes. Leave over door closed but turn off oven and leave them overnight.

Makes 36 to 48 cookies:

If 36 cookies: Calories: 8, Carb 1 gm, Protein 1 gm, Fat 0 gm.

Pumpkin Mousse Cups

1 can (15 oz) solid-pack pumpkin
½ cup low-fat sweetened condensed milk
8 tsp. Splenda
1 tsp. Cinnamon
¼ tsp. each: ginger & salt
1 packet unflavored gelatin
2 tbs. Water
2 cups non-dairy frozen reduced-fat whipped topping

Combine pumpkin, milk, sugar substitute, cinnamon, ginger and salt in a medium bowl; set aside. Combine gelatin and water in a small microwavable bowl; let stand 2 minutes. Microwave on high for 30-40 seconds in dissolve gelatin. Stir into pumpkin mixture. Gently fold whipped topping into mixture until well combined.
Spoon into small dessert dishes. Refrigerate 1 hour until slightly firm.

Makes 8

Calories 113
Carb 22gm
Fat 2 gm
Protein 3 gm
Fiber 2 gm