How To Live With Diabetes

{Consider using some sugar substitutes for the sugar called
for… Take care, Gloria}

From: The New Family Cookbook for People with Diabetes,
published by the American Diabetes Association.

Puffed, brown, and crusty on the outside, eggy-soft in the
middle, and topped with caramelized brown sugar and cinnamon
apples, this pancake is simply a slice of heaven. For a
sumptuous brunch, serve with lean turkey sausages or
Canadian bacon, freshly squeezed orange juice, and a mix
of cantaloupe and honeydew melon.

Number of Servings: 6
Serving Size: 6

1 cup fat-free milk
3/4 cup all-purpose flour
2 egg whites
1 whole egg
1/2 tsp baking powder
2 Tbsp sugar
2 Tbsp margarine,melted
2 tsp pure vanilla extract
1 tsp grated lemon zest
1 large tart apple, peeled, cored, and thinly sliced
2 Tbsp brown sugar
2 tsp lemon juice
1/4 tsp cinnamon

1. Preheat the oven to 400 degrees F. Spray a 10-inch ovenproof
skillet with nonstick pan spray.

2. Combine all the pancake ingredients in blender or food processor;
blend until smooth.

3. Pour into the prepared skillet; bake for 20 to 25 minutes or
until puffed and browned.

4. Meanwhile, spray a small skillet with nonstick pan spray.
Add the apples slices, brown sugar, lemon juice, and cinnamon.
Saute over low heat until the apples are softened and slightly
caramelized, about 10 minutes.

5. Spoon over the pancake. Cut the pancake into 6 servings and
serve immediately.

Number of Servings: 6
Serving Size: 6
Nutrition per Serving:
177 Calories, 44 Calories from Fat, 5g Total Fat,
1g Saturated Fat, 36mg Cholesterol, 127mg Sodium,
18g Total Carbs, 1g Dietary Fiber, 15g Sugars,
5g Protein

Exchanges Per Serving: 2 Starch, 1/2 Fat

Ingredients:

1-1/3 c rolled oats
2/3 c raisins
1/2 c bran flakes
1/3 c unsweetened coconut
3 tbsp chocolate chips
2 tbsp chopped pecans
1 tsp baking soda
1/4 c peanut butter
1/4 c brown sugar
3 tbsp margarine or butter
3 tbsp honey
1 tsp vanilla

Directions:

Preheat oven to 350 degrees. Spray a 9-inch square pan with vegetable spray. Put rolled oats, raisins, bran flakes, coconut, chocolate chips, pecans, and baking soda in bowl. Combine until well mixed. In small saucepan, whisk together peanut butter, brown sugar, margarine, honey and vanilla over medium heat for approximately 30 seconds or just until sugar dissolves and mixture is smooth. Pour over dry ingredients and stir to combine. Press into prepared pan and bake for 15 to 20 minutes or until browned. Let cool completely before cutting into bars.

Makes 25 (1 bar) Servings.

Dietary Exchanges: 1/2 Fruit, 1/2 Other Carbohydrate, 1 Fat

Nutrients Per Serving:
97 Calories
5 g Fat
13 g Carbohydrate
2 g Protein
0 mg Cholesterol
77 mg Sodium
1 g Fiber

Ingredients:

1 c low-fat (1% fat) buttermilk
1/2 c quick-cooking rolled oats
2/3 c miller’s bran (unprocessed, uncooked wheat bran)
1 large egg, or 1/4 cup egg substitute
1/4 c whole wheat flour
2 tsp sugar
3/4 tsp baking soda
1/4 tsp salt

Directions:

Combine the buttermilk, oats, and bran in a large bowl. Let stand 5 minutes. Add the egg and beat until blended. In a small bowl, mix the whole wheat flour, sugar, baking soda, and salt until blended. Add to the bran mixture and blend until all the flour is moistened. Prepare a hot skillet or griddle with non-stick pan spray. Pour in about 1/4 cup batter for each pancake. Cook about 3 minutes, or until bubbles form on the top and the edges are dry. Turn and cook the pancakes about 2 minutes more.

Makes 4 (2 pancake) Servings.

Dietary Exchanges: 1 1/2 Starch, 1/2 Fat

Nutrients Per Serving:
136 Calories
3 g Fat
24 g Carbohydrate
6 g Sugars
8 g Protein
55 mg Cholesterol
462 mg Sodium
7 g Dietary Fiber

Ingredients:

16 oz canned pumpkin
1/2 c evaporated skim milk
1/2 c sugar
3 large egg whites, lightly beaten
2 tsp ground pie spice
1 tbsp flour

Directions:

Combine all ingredients in a microwave-safe dish and beat until smooth. Microwave, uncovered, for 5 minutes on high, stirring often. Turn microwave to medium and cook an additional 12 15 minutes, or until the center is almost set. Let pumpkin “pie” stand 10 minutes to set.

Makes 6 Servings.

Dietary Exchanges: 1 1/2 Starch

Nutrients Per Serving:
119 Calories
27 g Carbohydrates
5 g Protein
<1 mg Cholesterol
27 mg Sodium
2 g Dietary Fiber

This called for sugar instead of Splenda. I thought it might
come in handy this time of the year. (Posted Christmas 2005)

3/4 cup splenda
1/2 cup warm water
1 cup + 2 Tbsp powdered milk

1. Combine all ingredients. Heat to boiling.

2. Cook until thick, about 15 to 20 minutes.

Equals 1 can sweetened condensed milk.

Per Serving (excluding unknown items):
635 Calories, 34g Fat (48.1% calories from fat),
34g Protein, 49g Carbohydrate, 0g Dietary Fiber,
124mg Cholesterol, 479mg Sodium

Exchanges: 4 Non-Fat Milk, 7 Fat