16 ounces cream cheese, softened
2 (1 ounce) squares unsweetened chocolate
1/2 cup sugar substitute (Splenda)
1 teaspoon vanilla extract
1/2 cup chopped pecans
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla extract until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight.
Cut into 16 squares. Serve chilled.
Source: The All New Diabetic Cookbook
1 (15 1/2 ounce) can black beans, drained
1 (15 1/2 oz,) can red beans, drained
1 teaspoon canola oil
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup diced tomato
1/2 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon diced jalape?o pepper
1/4 cup low-fat Monterey jack cheese, coarsely grated
1 tablespoon fresh lime juice
Low-fat tortilla chips
Place beans in a bowl; partially mash with a potato masher or wooden spoon until chunky.
Heat oil in a frying pan. Add onion and garlic; saut? for 4 minutes over medium heat. Add beans, tomato, picante sauce, cumin, chili powder and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove from heat and stir in the cheese and lime juice. Stir until well blended and cheese has melted.
Serve warm with tortilla chips.
Makes 40 (1-tablespoon) servings.
Nutrition information per tablespoon: 19 calories; 0.2g fat (0g saturated fat; 8% of calories from fat); 0mg cholesterol; 107mg sodium; 3.6g carbohydrate; 1.2g fiber; 1.1g protein
Exchange value per tablespoon: 1/4 starch
4 cups shredded cabbage
1 cup chopped green pepper
1/2 cup chopped onion
Dressing
1/4 cup cider vinegar
1/2 cup apple juice or cider
3 tablespoons vegetable oil
8 packets Equal
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper
Combine slaw ingredients. Whisk together dressing ingredients. Pour over slaw. Toss to blend. Refrigerate.
Diabetic Exchange: 1 vegetable, 1 fat
1 ounce unsweetened chocolate
1 cup evaporated skim milk
3 tablespoons granulated sugar replacement
2 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
2 bananas, sliced
Combine chocolate, 1/4 cup of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.)
Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely.
Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla extract and banana slices. Spoon into mold, freezer tray or individual cups and freeze until firm.
Yields 8 servings.
Diabetic Exchange 1 serving: 1 bread, 1 fat
Calories 1 serving: 69
1 (1.4 ounce) package instant sugar-free
chocolate fudge pudding mix
1 cup cold skim milk
1 3/4 cups light whipped topping
Whole fresh strawberries
In a mixing bowl, beat pudding mix and milk until well blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping. Also can be served over slices of angel food cake.
Yields 2 1/2 cups.
Diabetic Exchanges: One 2 tablespoon serving equals a free food. Also: 24 calories, 70 mg sodium, trace cholesterol, 4 gm carbohydrate, 1 gm protein, trace fat
1 (1 1/2 pound) chicken
1 1/2 cups water
1/4 teaspoon salt
1/2 stalk celery
1/4 cup onion
Disjoint chicken and remove skin; place in large pan. Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.
Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add Rolled Dumplings. Cover and boil gently for 8 to 10 minutes.
Rolled Dumplings
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup skim milk
Combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8 inch thickness and cut into 1-inch strips, squares or diamonds.
Each serving: 3/4 cup – may be exchanged for 2 medium fat meat, 1 starch
1/2 cup light margarine
2 (1 ounce) squares unsweetened chocolate
2/3 cup granulated sugar
2 large eggs
3 tablespoons skim milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/4 teaspoons Sweet ‘N Low?
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped walnuts or pecans (optional)
Preheat oven to 350?F.
In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet ‘N Low, baking soda and salt. Fold in nuts
Spread batter into an 8-inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares.
Makes 16 servings.
Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat (2 g
saturated fat), 27 mg cholesterol, 113 mg sodium
Diabetic exchanges: 1 starch/bread, 1 1/2 fat
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