The Diabetic Cookbook

This is my Cousin Peggy’s fantastic recipe for low fat, low calorie pumpkin bread. Not only is she a wonderful cook,  but She comes up the most delicious options for diabetics. Her pumpkin bread warm from the oven with non fat cream cheese…fantastic! And off we go ready for the holiday’s.

Warm Pumpkin Bread and Tea

3 regular bread pan loaves or 6 small loaves –grease well

4 eggs

¾  C agava (liquid)

¾ C splenda

½ C butter (melted)

½ C applesauce

3 C pumpkin ( 1 ½ cans)

2 cups unbleached white flour

2 cups whole wheat flour

¾ tsp salt

¾ tsp baking powder

1 ½ tsp baking soda

½ tsp cloves

1 ½ tsp nutmeg

Beat eggs.  Stir in agava, splenda, melted butter, applesauce.  Then add pumpkin and mix well.

Blend dry ingredients.  Gradually add to wet ingredients.  Stir until well blended.

Divide equally between loaf pans.  Smooth tops with spatula.

Bake at 300 degrees—1 hour  15 minutes—add up to 15 additional minutes for larger loaves

Test for doneness with a toothpick—should come out clean.  Or, bread should spring to the touch of a finger.

When done, remove from oven and cool for 10 minutes before removing from pans.

Peg and Susan in her Kitchen

Technorati Tags: diabeticcooking, diabeticrecipe, diabeticrecipes, easydiabeticrecipes, holidaycooking, lowcarb, lowfat, pumpkinbread, type2

WOW found this great blog post from scherps.org well worth a look

http://www.scherps.org/healthy-recipes-for-two-3/

Technorati Tags: diabetic cooking, diabeticcooking, diabeticrecipe, diabeticrecipes, findingdiabeticcookbooks, thediatebeticcookbooknet, type2

 This is a great  mac&cheese recipe from the Dreamfields food site. This is almost like the one I make only I added a sharp Italian cheese  and made the cheese sauce with fat free half and half. Enjoy

Serves 8
By Antonio Cecconi

Ingredients:
1 package Dreamfields Elbows
1 tablespoon olive oil
1/4 cup chopped white onion
1 clove minced garlic
1 tablespoon chopped fresh parsley
1 1/2 cups half & half
1 cup 1% milk
1 teaspoon each salt, pepper and nutmeg
Nonstick cooking spray
1 1/2 cups fontina cheese, shredded
1 cup non-fat cheddar cheese
2 tablespoons Parmesan cheese

Directions:

1. Heat oil in 12-inch skillet over medium heat; sauté onion, garlic and parsley for 3 to 5 minutes, stirring occasionally. Add half & half and milk, season with salt, pepper and nutmeg. Cook for 10 minutes, stirring occasionally.
2. Meanwhile, cook pasta according to package directions. Pre-heat oven to 425-degrees F. Spray a 9×13-inch casserole baking dish with nonstick cooking spray.
3. Toss pasta and sauce together. Add fontina and cheddar cheeses; stir until well blended and pour into casserole dish. Top with Parmesan.
4. Bake uncovered for 20-25 minutes or until golden brown. Let cool for 5 minutes before serving.

Makes 8 side dish servings
Nutrition information per serving (1/8 of recipe): 354 calories; 19 g protein; 9 g digestible carbohydrates*; 14 g total fat; 8 g saturated fat; 52 mg cholesterol; 476 mg sodium; 4 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 39 g carbohydrates. For more information go to www.dreamfieldsfoods.com.

This entry was posted by Recipe Guru on Thursday, August 28th, 2008 at 1:17 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Technorati Tags: diabeticrecipe, dreamfields, findingdiabeticcookbooks, lowcarb, lowfat, thediabeticcookbook