Easy to Make Diabetic Recipes by Anne-Marie Ronsen

Author:Anne-Marie Ronsen
Language: eng
Format: epub
Tags: diabetic desserts, diabetic recipes, diabetic diet, diabetic cake recipes, diabetic breakfast, diabetic cake recipe, recipes diabetes 2, gourmet food diabetic, diabetic diet magazine, diabetic recipes vegetables, easy diabetic recipes, diabetic baking recipes, diabetic muffin recipes
Publisher: Anne-Marie Ronsen

1 (10 oz.) can tomato soup, undiluted

1 tsp. yellow mustard

1/2 c. vinegar

20 packets Equal

Cook carrots in covered pan in 1/2 inch of water, 8 minutes after boiling has

started (so carrots are tender but still crunchy). Rinse in cold water to stop

cooking. In bowl, alternate layers of vegetables. Sauce: Bring sauce

ingredients to a boil, stirring occasionally. Remove from heat.

Cool for a few minutes. Add 20 packets Equal. Put in blender and blend.

Pour sauce over vegetables while still hot. Cool. Refrigerate at least 12

hours before serving. Will keep in refrigerator several weeks in a covered

plastic container. To serve, use a slotted spoon.

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SWEETLY POACHED PEARS

6 med. ripe pears (about 2 lbs.)

5 c. white, unsweetened grape juice

1/4 c. fresh lemon juice

1 vanilla bean, split lengthwise

1 inch whole cinnamon stick

1/4 c. golden raisins

Peel pears, leaving stems on. In a medium size pan, heat juices, vanilla

bean, and cinnamon stick to a simmer. Add pears. Simmer 25 to 30

minutes, uncovered, turning pears occasionally, until tender when pierced

with a knife. Remove pears with a slotted spoon. Reduce syrup 30 to 35

minutes to 1 1/2 cups. Strain.

Stir in raisins and cool syrup to room temperature. Serve pears in small

glass compote bowls. Spoon raisins and syrup over and around pears.

Serves 6.

Per serving: 187 calories, 48 gm carbohydrates, 1 gm protein,

trace fat, 3 gm sodium. Exchanges: 3 fruit. Cholesterol: 9 mg per serving.

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CHOCOLATE CHEESECAKE

Margarine for pan

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