DC Recipes for Diabetics Collection

Instant Bean Soup

1/2 C chopped celery
1/4 C chopped onion
4 strips of turkey bacon, cut up
6 lite smokey links, cut up
48 oz. jar of Northern Beans or the jar of mixed beans
14 oz beef broth (boullion and water are ok)

Saute celery, onion, and bacon together. Add smokey links and cook a few minutes longer. Add beans and broth. Simmer for 1/2 hour.

I pureed about half of the beans then added them to the pot.

This is the recipe as I received it. Today I added 1 can of stewed tomatoes, a jar of salsa and some Penzey's Smokey 4S salt. I'm going to garnish the soup with chopped cilantro.

DC group,

I liked this pie. Didn't try it in a crust, yet.


Crustless Pumpkin Pie (low carb, diabetic) #2

1 (15 oz) can pumpkin (not the pumpkin pie mix)
5 oz. 2% evaporated milk OR fat free evap. milk
¾ cup Splenda
1 tsp. cinnamon
¼ tsp. cloves
½ tsp. ground ginger
½ cup egg substitute
½ tsp. salt

Combine all ingredients. Spriay a pie pan with a little non-stick
cooking spray. Pour the pumpkin mixture directly into the pie
pan. Bake at 375 degrees about 35 minutes or until firmly set.

You can put this in a pie crust if you wish.
The texture is custard like and can be cut into wedges like a pie.
Top with a little Cool Whip.

♥Nancy Z.

This is an Atkins recipe.

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Cranberry Relish Salad

You can make this delicious, easy homemade relish up to three days ahead, but don't add the walnuts until an hour before serving.

1 small navel orange
1 bag (12 ounces) fresh cranberries, rinsed
3/4 cup granular sugar substitute
1/2 cup chopped walnuts

Grate orange; set orange rind aside. With a small sharp knife, peel off orange pith (the white part underneath the rind) and inner white membranes between orange segments. Chop orange into 1/2-inch pieces. Place cranberries, 3 tablespoons water, orange rind and sugar substitute in a small saucepan. Bring to a boil over medium heat. Cook 10 minutes, stirring occasionally, until cranberries pop open. Remove from heat; transfer to a bowl. Mix in orange pieces and walnuts. Chill one hour for flavors to blend.

Pumpkin Cookies Recipe
This recipe makes: 42 cookies
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients
vegetable cooking spray
3/4 cup canned pumpkin puree
3/4 cup light brown sugar, packed
1/2 cup plain low-fat yogurt
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 cups cake flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup golden raisins

Cooking Instructions
1. Heat the oven to 350°F. Spray two baking sheets with vegetable cooking spray.
2. In a large bowl whisk together the pumpkin puree, sugar, yogurt, oil and vanilla extract until smooth.
3. In a medium bowl combine the flour, cinnamon, ginger, allspice, baking soda and salt. Stir the dry ingredients into the wet and mix until just blended. Fold in the raisins.
4. Drop the batter by tablespoonfuls onto the baking sheets, leaving 1.5 inches between cookies. Bake until lightly golden, about 15 minutes.
5. Place the baking sheets on wire racks to cool. Remove the cookies with a spatula and cool completely.


Nutrition Facts
Serving size: 2 cookies
Calories 77
Total Fat 1 g
Saturated Fat 0 g
Protein 1 g
Total Carbohydrate 15 g
Dietary Fiber 0 g
Sodium 93 mg
Percent Calories from Fat 16%
Percent Calories from Protein 7%
Percent Calories from Carbohydrate 76%

Low Cal/low sugar Pumpkin Bars

1c. flour
1/3c. splenda blend
1t. baking powder
1t. cinnamon
1/2t. baking soda
1/8t. gr. cloves
1c. canned pumpkin
2 egg whites, slightly beaten
1/4c. cooking oil
1/4c. water
Spray an 11"x7" baking dish with non-stick spray. In a mixing bowl combine flour, sugar, baking powder, cinnamon, baking soda and cloves. Stir in the pumpkin, egg whites, oil and water thoroughly. Spread into pan. Bake at 350F for 20-25 min or until a toothpick comes out clean. Cool on a wire reack. When cool, frost. Makes 24 bars. Store in refrigerator.

Cream Cheese frosting:
In a mixing bowl beat together 2oz reduced fat cream cheese, 1c. powdered sugar, 1t. vanilla and 1/4t. grated orange peel till light and fluffy. Beat in 3/4c. powdered sugar.

Easy Eggnog Pumpkin Pie - Originally posted by Mary
Serves 10

1 refrigerated pie crust(half 15 oz pkg.), softened
15 oz can pure pumpkin (not pie mix)
1 1/4 cups prepared eggnog
2/3 cup sugar
1 1/2 t. pumpkin pie spice
1/4 t salt
3 large eggs
whipped topping for garnish, optional

Preheat oven to 375. Line 9-inch deep dish pie pan or 10 inch tart pan with pie crust.
In a large bowl, with a wire whisk, mix pumpkin, eggnog, sugar, spice, salt and eggs until well blended. Place crust lined pan on cookie sheet on oven rack; pour in pumpkin mixture(mixture will come up to almost top of pie crust).

Bake pie 55-65 minutes or until filling puffs up around edges and center is just set but not puffed. Cool pie completely on wire rack. Refrigerate until ready to serve, or up to 1 day. Garnish each serving with dollops of whipped topping and sprinkle with pumpkin pie spice, if you like.

Moist Diet Cake
1/2 C Flour
1/2 C Quaker Quick Oats
1 pkt Butter Buds
4 packets Sweet-N-Low
1/2 tsp baking powder
1/2 tsp baking powder
1/2 tsp cinnamon
dash of salt
1 C pitted dates (chopped)
1/2 C Applesauce (unsweetened)
1/2 C skim or 1% milk
1 tsp vanilla
1 C black walnuts
1/2 cup raisens if desired
I also added 1 tsp butter Flavoring
Pour well mixed ingredients into a 9" pan sprayed with Pam and lightly dusted with flour. Bake at 350 degrees for approx 25-30 min. Watch closely as to not overcook.
This resembles a moist oatmeal cake.
I don't have the diabetic exchanges but I found it quite satisfying when you really want something sweet. I made it as directed except for addition of butter flavoring but I plan to try splenda next time as that is what I usually use so I will have to look up how much a packe of Sweet-N-Low is compared to splenda, just don't have a packet to check it on this minute. Anna

...this is so neat, thanks for all the info...

~marekatt.
=^. .^=

Not a "diabetic friendly" recipe although I guess you could try using splenda - if you do and it works let me know. I use either fat free or low fat half and half.

For those of you who like flavored creamer, I found this on a friend's blogg. It's AWSOME!
Here is the recipe:

Crystal’s Peppermint Mocha Coffee Creamer

2 cups half-n-half
1/3 cup baking cocoa
1 ¼ cups sugar
Peppermint extract to taste

In a small sauce pan combine half-n-half, baking cocoa and sugar. Heat on medium, stirring with a wire whisk until everything had blended well and the sugar has dissolved well. Remove from heat and add a few drops of peppermint extract (add as much or as little as desired).

Keep refrigerated and enjoy!

Chocolate and Vanilla Sugar Cookies

3(1-ounce)squares semisweet chocolate
1 cup unsalted butter, softened
1 cup Splenda sugar blend for baking
2 large eggs
2 teaspoons vanilla extract
4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt(I omitted)

MELT chocolate in a 1-cup measuring cup at HIGH 1 to 1 1/2 minutes or until melted, stirring twice. Set aside.
BEAT butter at meduim speed with an electric mixer in a medium bowl until creamy. Gradually add the Sugar Blend beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
COMBINE flour and baking powder in a separate mixing bowl. Gradually add flour mixture to sugar Blend mixture, beating until blended. Do not overbeat. Divide dough in half. Stir melted chocolate into half of the mixture.
PLACE dough on a lightly floured work surface.
FOR CHECKER BOARD COOKIES shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern, OR do not stack.
WRAP logs in plastic wrap and refrigerate for one hour or until slightly firm.
PREHEAT oven to 350F. Lightly grease cookie sheets.
REMOVE dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets.
BAKE 8to10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

Sugar Free Buttermilk Cake
1 1/2 C sifted cake flour
1/2 cup Splenda
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
2 T buttermilk
2 T shortening
2 egg whites
1 tsp vanilla
Sift together flour (must be cake flour), Splenda, BP, salt & soda. Add shortening and 1/2 cup buttermilk, egg whites and vanilla. Beat on hi 2 min. Pour in an 8 " round well greased and floured pan. Bake at 350 degrees for 22 to 25 min. Cool in pan 5 min and Invert on a cooling rack to cool completely.
Note: I tried this and used light cool whip on it and it is really pretty good. I think a small spoonful of sugar free ice cream would be even better. And it also makes a pretty small cake. I think I will try it as cupcakes next time so I can freeze them and get one out when I think I have got to have something sweet. Anna

Thought I'd tag this and bump it to the front.

There are many recipes on here that call for sugar-free gelatine. Sad thing is that most of them are sweetened with aspartame, to which I am allergic. So, what's a person to do? I've concocted this gelatine mix that has worked well for me.

 

AASHLEE'S ANSWER TO JELL-O

3 envelopes Knox gelatine

3/4 c. Splenda (use more or less according to your taste)

1 package unsweetened Kool-Aid, any flavor

 

To make the gelatine dessert, combine the above with 2 cups water in a saucepan. Heat over medium heat until gelatine is dissolved and the mixture just starts to boil. Take off the stove and add 2 cups of ice to the mixture to cool it down. Stir until the ice cubes are dissolved. Pour into a bowl to set. Leave in the fridge for at least 3 hours or until set.

 

I like the black cherry flavor most. I often add strawberries or other low-glycemic fruit before the gelatine sets completely.

 

Unless you add fruit, this dessert is almost a freebie.

The sad thing about condiments, like ketchup and barbecue sauce, is that we all need to be careful of the hidden carbs most contain. One of my favorite low-carb cookbooks is Everyday Low Carb Cooking by Alex Haas. Haas, an experienced chef, provides several wonderful recipes for low-carb condiments that you'd like. Here's his barbecue sauce recipe.

 

BASIC BAR-B-Q SAUCE

2 1/2 c. tomato sauce

1 c. water

2 Tbsp. onion powder

2 Tbsp. garlic powder

4 tsp. salt

2 tsp. dry mustard

2 tsp. black pepper

4 tsp. dried red pepper flakes

3 T. olive oil

1 c. cider vinegar

3/4 c. Splenda

1/2 tsp. liquid smoke (optional)

 

In a heavy, non-aluminum 2-quart saucepan, over medium heat, add all of the ingredients and bring it to a boil. Reduce the heat to low and simmer for about 30 minutes. Pour it into a jar or freezer container and let it cool. Refrigerate or freeze the rest until it is needed. Add more or less red pepper to modify hotness. This can be diluted with more tomato sauce if it's too hot for you. 

 

Makes about 4 cups.

Whole recipe: 66.6 g carbs | 57.9 g net carbs |40 g fat | 21.2 g protein

Per serving: 1 g carbs | 0.9 g net carbs | 0.6 g fat | 0.3 g protein | 10 calories