The Diabetes Holiday Cookbook: Year-Round Cooking for People With Diabetes by Carolyn Leontos;Debra Mitchell;Kenneth Weicker

Author:Carolyn Leontos;Debra Mitchell;Kenneth Weicker
Language: eng
Format: mobi
ISBN: 9780471028055
Publisher: IB Dave's Library
Published: 2002-03-17T07:00:00+00:00

Carbohydrate: 8 grams

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Very-lean-meat

Saturated fat: 1gram

Dietary fiber: 1 gram

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exchanges: 3

Cholesterol: 49 milli-

Sugars: 0 grams

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Calories: 177

grams

Protein: 22 grams

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Potato Gaufrettes

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y i e l d : 4 servings

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2 baking potatoes

G teaspoon garlic salt

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2 teaspoons vegetable oil

G teaspoon paprika

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H teaspoon freshly ground black

J teaspoon ground thyme

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pepper

J teaspoon ground rosemary

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G teaspoon onion salt

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Preheat the oven to 450°.

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Wash the potatoes well and cut them into slices 29

G inch thick with a

crinkle/wavy knife if you have one. Put the rest of the ingredients into a 30

plastic bag and shake well. Add the potatoes and shake well to coat. Coat 31

a baking pan with cooking spray and arrange the seasoned potatoes on it in 32

a single layer. Bake them for 15 minutes. Turn the potatoes over and bake 33

them for 10 minutes longer, or until crisp.

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Serving size: G recipe

Total fat: 2 grams

Carbohydrate: 17 grams

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Starch exchanges: 1

Saturated fat: 0 grams

Dietary fiber: 0 grams

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Calories: 99

Cholesterol: 0 milligrams

Sugars: 0 grams

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Calories from fat: 22

Sodium: 101 milligrams

Protein: 3 grams

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Grape Tomatoes, Baby Carrots,

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and Celery Sticks

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These vegetables are popular choices with most children. And there’s no 6

recipe necessary here! Simply arrange them attractively on a platter and let 7

the little ones help themselves. Feel free to add or substitute any vegetable 8

your child likes. There are many varieties of miniature vegetables avail-9

able these days, and they are a good way to introduce your child to new 10

vegetables.

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Peanut Butter and Banana

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Cupcake Surprise

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(filled with chocolate ice cream)

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y i e l d : 1H dozen 2I-inch cupcakes

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Cupcakes

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2 medium bananas, very ripe

2 eggs

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2I cups cake flour

2 egg yolks

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I cup Splenda (sugar substitute)

1 tablespoon baking soda

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H cup brown sugar

1 tablespoon baking powder

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1 teaspoon salt

I cup 2% milk

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cup shortening

2 teaspoons vanilla extract

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Preheat the oven to 350°.

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Mix together the bananas, I cup of the cake flour, the Splenda, brown 37

sugar, salt, and shortening in the bowl of an electric mixer on medium 38

speed for 4 minutes. Scrape down the sides of the bowl twice during mix-39

ing. Add the eggs and yolks gradually while continuing to mix on medium S 40

speed. Scrape down sides of bowl once more.

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The Diabetes Holiday Cookbook

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Sift together the remaining 2 cups of cake flour, the baking soda and 2

baking powder and add to the above mixture. Blend slightly and then be-3

gin to add the milk and vanilla gradually until they’re incorporated. Scrape 4

down the sides of bowl and mix until smooth. Pour the batter into cupcake 5

pans that are either coated with cooking spray or lined with paper cupcake 6

cups. Bake for approximately 18 to 20 minutes. Test for doneness by in-7

serting a toothpick into the center of a cupcake. It should come out clean.

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Remove the cupcakes from the pans and cool them completely before ic-9

ing.

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Icing

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H cup peanut butter

Rainbow sprinkles

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3 cups Cool Whip Lite whipped

Chocolate syrup

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topping

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2G cups sugar-free chocolate ice

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cream

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Place the peanut butter in a bowl and beat it by hand with a rubber 18

spatula. Add 1 cup of the whipped topping and beat until smooth. Add the 19

remaining topping and fold in until smooth.

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