I don't know if this is really a diabetic recipe, but it came in the mail today-WeightWatchers Chocolate-Almond Cobbler. Sounds delicious.
Cakey on top, fudgy on the bottom, deeply delicious all the way through.
prep time: 15 min. cook: 30 min
ingredients:
2 T light butter-Promise
cooking spray
4.9 ozs. self-rising flour (about 1 cup)
1 c. sugar, divided
5 T. cocoa, divided
2/3 c. 1% low-fat milk
1 tsp vanilla extract
3 T silvered almonds, toasted
2 T almond brickle chips (such as Heath)
1 1/4 cups boiling water
1/2 c caramel light ice cream
1. Preheat oven to 350 F.
2. Place butter in an 8-inch square glass or ceramic baking dish coated with cooking spray. Place in oven 5 to 6 minutes until butter melts. Set aside.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 c sugar, and 2 1/2 T cocoa in a medium bowl; stir well. Add milk and vanilla, stirring with a whisk until smooth. Pour batter over butter in dish.
4. Combine remaining 1/2 c sugar, remaining 2 1/2 T cpcpa. a;,pmds. amd brocl;e cjo[s om a s,a;; bowl; stir well. Sprinkle evenly over batter. Slowly pour 1 1/4 cups boiling water over sugar mixture (do not stir). Bake at 350 F for 25 to 28 min or until top springs back when lightly touched in center. Serve warm with ice cream.
Yield: 8 servings
calories: 234
Thursday, March 22, 2012
Saturday, March 3, 2012
APPLE JELLY
Serving Size: 1 tablespoon Calories: 13
Carbohydrate: 3 gm Fiber: 0 gm
Protein: trace Sodium: 1 mg
Fat: trace Cholesterol: 0mg
Ingredients:
1 1 /2 cups unsweetened apple juice 1 1/2 tsp unflavored gelatin
1/4 tsp lemon juice 1/2 c cold water
6 whole cloves Sugar substitute to equal 1/2 c sugar
1 stick cinnamon
Steps in Preparation:
1. Combine first 4 ingredients in a heavy saucepan. Bring to a boil, reduce heat, and simmer 10 minutes.
2. Sprinkle gelatin over cold water; let stand 1 minute.
3. Remove juice mixture from heat; remove and discard cloves and cinnamon. Add gelatin mixture and sugar substitute, stirring until gelatin dissolves.
4. Pour carefully into 2 hot (8 ozs.) jars. Cover lightly until cooled. Cover tightly, and store in refrigerator.
5. Serve with bread, toast, or crackers.
YIELD: 1 1/2 cups
SUGAR SUBSTITUTE: Equal: 1 packet =2 tsps sugar
Carbohydrate: 3 gm Fiber: 0 gm
Protein: trace Sodium: 1 mg
Fat: trace Cholesterol: 0mg
Ingredients:
1 1 /2 cups unsweetened apple juice 1 1/2 tsp unflavored gelatin
1/4 tsp lemon juice 1/2 c cold water
6 whole cloves Sugar substitute to equal 1/2 c sugar
1 stick cinnamon
Steps in Preparation:
1. Combine first 4 ingredients in a heavy saucepan. Bring to a boil, reduce heat, and simmer 10 minutes.
2. Sprinkle gelatin over cold water; let stand 1 minute.
3. Remove juice mixture from heat; remove and discard cloves and cinnamon. Add gelatin mixture and sugar substitute, stirring until gelatin dissolves.
4. Pour carefully into 2 hot (8 ozs.) jars. Cover lightly until cooled. Cover tightly, and store in refrigerator.
5. Serve with bread, toast, or crackers.
YIELD: 1 1/2 cups
SUGAR SUBSTITUTE: Equal: 1 packet =2 tsps sugar
Saturday, February 18, 2012
NAVY BEAN SOUP
Ingredients:
1 (16-oz.) package dried navy beans 1 T. reduced-calorie
2 quarts water margarine, melted
1 1/2 cups diced onion 2 cups canned tomatoes
1/4 cup diced celery drained ( I use petite diced)
1 tsp salt
Steps in Preparation:
1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; soak overnight. Drain beans.
2. Combine beans and 2 quarts water; bring to a boil. Cover, reduce heat, and simmer 2 hours.
3. Saute' onion and celery in margarine until tender; add onion mixture, tomato, and salt to bean mixture, stirring well.
4. Simmer, uncovered, 1 hour or until beans are tender.
Yield: 11 servings
Serving Size: 1 cup Calories: 160
Carbohydrate: 30 gm Fiber: 8 gm
Protein: 9 gm Sodium: 238 mg
Fat: 1 gm Cholesterol: 0 mg
1 (16-oz.) package dried navy beans 1 T. reduced-calorie
2 quarts water margarine, melted
1 1/2 cups diced onion 2 cups canned tomatoes
1/4 cup diced celery drained ( I use petite diced)
1 tsp salt
Steps in Preparation:
1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; soak overnight. Drain beans.
2. Combine beans and 2 quarts water; bring to a boil. Cover, reduce heat, and simmer 2 hours.
3. Saute' onion and celery in margarine until tender; add onion mixture, tomato, and salt to bean mixture, stirring well.
4. Simmer, uncovered, 1 hour or until beans are tender.
Yield: 11 servings
Serving Size: 1 cup Calories: 160
Carbohydrate: 30 gm Fiber: 8 gm
Protein: 9 gm Sodium: 238 mg
Fat: 1 gm Cholesterol: 0 mg
OATMEAL COOKIES
Ingredients
1 1/2 cups all-purpose flour Sugar substitute to equal 1/2 cup sugar
1/2 tsp. baking soda I use Splenda: 1 packet=2 tsps.
1/4 tsp. salt 3/4 c. reduced-calorie margarine
1 1/2 cups quick-cooking oats, softened
uncooked 3 T. cold water
Steps in Preparation:
1. Combine first 5 ingredients in a large bowl. Cut margarine into dry mixture with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened.
2. Roll dough to 1/4-inch thickness on wax paper. Cut into 46 rounds with a 1 inch cookie cutter. Place cookies on nonstick cookie sheets.
3. Bake at 375 F. for 12 minutes or until lightly browned. Remove to wire racks, and let cool completely.
Yield: 46 cookies
Serving size: 2 cookies Calories: 80
Carbohydrate: 11 gm Fiber: 1 gm
Protein: 2 gm Sodium: 114 mg
Fat: 3 gm Cholesterol: 0 mg
1 1/2 cups all-purpose flour Sugar substitute to equal 1/2 cup sugar
1/2 tsp. baking soda I use Splenda: 1 packet=2 tsps.
1/4 tsp. salt 3/4 c. reduced-calorie margarine
1 1/2 cups quick-cooking oats, softened
uncooked 3 T. cold water
Steps in Preparation:
1. Combine first 5 ingredients in a large bowl. Cut margarine into dry mixture with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened.
2. Roll dough to 1/4-inch thickness on wax paper. Cut into 46 rounds with a 1 inch cookie cutter. Place cookies on nonstick cookie sheets.
3. Bake at 375 F. for 12 minutes or until lightly browned. Remove to wire racks, and let cool completely.
Yield: 46 cookies
Serving size: 2 cookies Calories: 80
Carbohydrate: 11 gm Fiber: 1 gm
Protein: 2 gm Sodium: 114 mg
Fat: 3 gm Cholesterol: 0 mg
SQUASH CASSEROLE
Ingredients:
1 pound yellow squash 1 egg
1/2 c. chopped onion Vegetable cooking spray
1/4 c. chopped green pepper 2 T. cracker crumbs
2 T. reduced-calorie mayonnaise 1/4 (1 oz.) shredded reduced-fat Cheddar cheese
1 tsp. salt
2 (4 oz.) jars diced pimiento, drained
Steps in Preparation:
1. Cook squash in boiling water to cover in a medium saucepan 15 minutes or until tender. Drain and mash.
2. Combine onion and next 5 ingredients in a medium bowl, stirring well. Stir in squash.
3. Spoon squash mixture into a 2 qt. casserole coated with cooking spray. Sprinkle with cracker crumbs.
4. Bake at 325 F. for 25 minutes. Top with cheese. and bake an additional 5 mintes or until cheese melts.
Yield: 8 servings
Serving Size: 1/2 cup Calories: 42
Carbohydrate: 4 gm Fiber: 1 gm
Protein: 2 gm Sodium: 360 mg
Fat: 2 gm Cholesterol: 37 mg
1 pound yellow squash 1 egg
1/2 c. chopped onion Vegetable cooking spray
1/4 c. chopped green pepper 2 T. cracker crumbs
2 T. reduced-calorie mayonnaise 1/4 (1 oz.) shredded reduced-fat Cheddar cheese
1 tsp. salt
2 (4 oz.) jars diced pimiento, drained
Steps in Preparation:
1. Cook squash in boiling water to cover in a medium saucepan 15 minutes or until tender. Drain and mash.
2. Combine onion and next 5 ingredients in a medium bowl, stirring well. Stir in squash.
3. Spoon squash mixture into a 2 qt. casserole coated with cooking spray. Sprinkle with cracker crumbs.
4. Bake at 325 F. for 25 minutes. Top with cheese. and bake an additional 5 mintes or until cheese melts.
Yield: 8 servings
Serving Size: 1/2 cup Calories: 42
Carbohydrate: 4 gm Fiber: 1 gm
Protein: 2 gm Sodium: 360 mg
Fat: 2 gm Cholesterol: 37 mg
STUFFED BUTTERNUT SQUASH
Ingredients:
1 med. burrtenut squash 1/4 tsp. salt
1/2 c. water 1/8 tsp. ground cinnamon
1 c., finely chopped apple 1/8 tsp. ground ginger
1/4 c. chopped onion 1/8 tsp. pepper
2 tsp. reduced-calorie margarine, melted 1/8 tsp. apple pie spice
1/2 c. 1% low-fat cottage cheese
Preparations:
1. Cut squash in half lengthwise, and remove seeds. Place halves, cut sied down, in an 11 x 7 x 2 inch baking dish. Pour water around squash, and bake at 350 F/ for about 450 minutes or until squash is tender.
2. Saute' apple and onion in margarine in a large non stick skillet until onion is tender. Stir in cottage cheese and next 4 ingredients. Remove from heat, and set aside.
3. Carefully scoop out squash pulp, reserving shells. Chop pulp.
4. Add squash pulp to apple mixture in skillet, stirring well. Spoon mixture into squash shells, and sprinkle with apple pie spice. Bake at 375 F. for 15 minutes or until toroughly heated.
yield: 8 servings
Serving size: 1/2 cup Calories: 55
Carbohydrate: 9 gm Fiber: 2 gm
Protein: 2 gm Sodium: 137 mg
Fat: 2 gm Cholesterol: 1mg
1 med. burrtenut squash 1/4 tsp. salt
1/2 c. water 1/8 tsp. ground cinnamon
1 c., finely chopped apple 1/8 tsp. ground ginger
1/4 c. chopped onion 1/8 tsp. pepper
2 tsp. reduced-calorie margarine, melted 1/8 tsp. apple pie spice
1/2 c. 1% low-fat cottage cheese
Preparations:
1. Cut squash in half lengthwise, and remove seeds. Place halves, cut sied down, in an 11 x 7 x 2 inch baking dish. Pour water around squash, and bake at 350 F/ for about 450 minutes or until squash is tender.
2. Saute' apple and onion in margarine in a large non stick skillet until onion is tender. Stir in cottage cheese and next 4 ingredients. Remove from heat, and set aside.
3. Carefully scoop out squash pulp, reserving shells. Chop pulp.
4. Add squash pulp to apple mixture in skillet, stirring well. Spoon mixture into squash shells, and sprinkle with apple pie spice. Bake at 375 F. for 15 minutes or until toroughly heated.
yield: 8 servings
Serving size: 1/2 cup Calories: 55
Carbohydrate: 9 gm Fiber: 2 gm
Protein: 2 gm Sodium: 137 mg
Fat: 2 gm Cholesterol: 1mg
Friday, November 18, 2011
MAPLE PECAN TART
I have been working on a diet pecan pie recipe for quite a while and then I found this and decided to try it this year. It sounds interesting. It is called a pecan tart.
It gets added tang from dried cherries. Instead of corn syrup, which is found in most pecan pie recipes, it uses maple syrup. If you can find it, choose dark amber or grade B, because it has the richest maple flavor. The crust, made with heart-healthy pecans and canola oil, couldn't be easier to whip together. Just blend it in the food processor and pat into your tart pan. I wonder if I could use sugar-free syrup.
MAPLE PECAN TART
1 large egg yolk
3 tbsp. unsalted butter, melted and divided
2 tbsps canola oil
1 tbsp water
2 cups pecan halves, divided
1 tbsp grandulated sugar
1 cup plus 2 tbsp all-purpose flour
1/2 tsp salt, divided
2 large eggs
1/2 cup pure maple syrup
1/2 cup dark brown sugar
2 tsps dark rum optional
1/3 cup dried cherries, chopped
1. Preheat oven to 400 F. Generously coat a 9-inch tart pan with removable bottom with cooking spray.
2. Combine egg yolk, 2 tbsp butter, oil and water in a small bowl. Process 1/2 cup pecans and sugar in a food processor to the consistency of coarse meal. Add flour and 1/4 tsp. salt and pulse until combined.
3. Spread the mixture evenly into the prepared pan, pressing it into the bottom and all the way up the sides to form a crust. place on a baking sheet and bake just until dry and beginning to brown on the edges.
4. Meanwhile, whisk eggs, maple syrup, brown sugar, rum and the remaining 1 tbsp butter and the remaining 1/4 tsp salt in a medium bowl. Transfer 1/4 cup of the mixture to a small bowl. Chop 1/2 cup pecans and add to the medium bowl. Stir in cherries. Mix the remaining 1 cup pecans with the reserved maple mixture.
5. Remove the tart crust from the oven. Reduce the oven temp to 350 F.
6. If there are any cracks in the crust, sprinkle with a little flour and use a dry pastry brush to "seal" the flour in to the cracks. Evenly spread the filling in the crust. Arrange the maple syrup-coated pecans decoratively on top and drizzle with any remaining mixture.
7. Bake the tart until it no longer jiggles in the center when gently shaken, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes. Remove the sides of the pan (use a butter knife to gently loosen the tart from the pan sides if it sticks in spots.) Let cool completely, about 40 minutes more.
It gets added tang from dried cherries. Instead of corn syrup, which is found in most pecan pie recipes, it uses maple syrup. If you can find it, choose dark amber or grade B, because it has the richest maple flavor. The crust, made with heart-healthy pecans and canola oil, couldn't be easier to whip together. Just blend it in the food processor and pat into your tart pan. I wonder if I could use sugar-free syrup.
MAPLE PECAN TART
1 large egg yolk
3 tbsp. unsalted butter, melted and divided
2 tbsps canola oil
1 tbsp water
2 cups pecan halves, divided
1 tbsp grandulated sugar
1 cup plus 2 tbsp all-purpose flour
1/2 tsp salt, divided
2 large eggs
1/2 cup pure maple syrup
1/2 cup dark brown sugar
2 tsps dark rum optional
1/3 cup dried cherries, chopped
1. Preheat oven to 400 F. Generously coat a 9-inch tart pan with removable bottom with cooking spray.
2. Combine egg yolk, 2 tbsp butter, oil and water in a small bowl. Process 1/2 cup pecans and sugar in a food processor to the consistency of coarse meal. Add flour and 1/4 tsp. salt and pulse until combined.
3. Spread the mixture evenly into the prepared pan, pressing it into the bottom and all the way up the sides to form a crust. place on a baking sheet and bake just until dry and beginning to brown on the edges.
4. Meanwhile, whisk eggs, maple syrup, brown sugar, rum and the remaining 1 tbsp butter and the remaining 1/4 tsp salt in a medium bowl. Transfer 1/4 cup of the mixture to a small bowl. Chop 1/2 cup pecans and add to the medium bowl. Stir in cherries. Mix the remaining 1 cup pecans with the reserved maple mixture.
5. Remove the tart crust from the oven. Reduce the oven temp to 350 F.
6. If there are any cracks in the crust, sprinkle with a little flour and use a dry pastry brush to "seal" the flour in to the cracks. Evenly spread the filling in the crust. Arrange the maple syrup-coated pecans decoratively on top and drizzle with any remaining mixture.
7. Bake the tart until it no longer jiggles in the center when gently shaken, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes. Remove the sides of the pan (use a butter knife to gently loosen the tart from the pan sides if it sticks in spots.) Let cool completely, about 40 minutes more.
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