|
|
 |
|
|
|
19 July 2006
Diabetes Friendly Recipes
Recipes for adults and children.
ADULTS
Christmas Pudding
INGREDIENTS
 1 cup of mixed fruit
30G butter or margarine
210ml milk
60ml sweet sherry
1 tspn carb soda
1 cup self raising flour
1 tspn mixed spice
STEPS
1. Mix together in a saucepan the mixed fruit, butter or margarine, milk and sweet sherry, and bring to the boil.
2. Remove from heat then add the carb soda, self raising flour and mixed spice.
3. Mix together and place in a steaming bowl.
4. Steam for 1 to 1.5 hours
Lazy Lasagne (serves 10)
INGREDIENTS
500g frozen spinach or chopped broccoli thawed, drained'
375g low fat ricotta cheese
375g low fat cottage cheese
500g jar of pasta sauce and 3 cups of water
250-300g lasagne sheets
440g can of lentils, 3 bean mix, kidney beans or chickpeas, drained
2 teaspoons oregano
1 teaspoon basil
1 teaspoon garlic
STEPS
1. Mix vegetables with cheese, herbs and legumes
2. Alternate 3 layers of diluted sauce, uncooked lasagne sheets and cheese mixture ending with the sauce
3. Cover with foil and bake for 75 minutes
Rhubarb and Strawberry Fool (serves 4)
INGREDIENTS
400g rhubarb, chopped into 3cm slices
2 tablespoons water
1/3 cup SPLENDAź
2 x 200g light strawberry Fruche
4 strawberries, sliced
STEPS
1. Place rhubarb and water in a small saucepan. Cover and cook on a medium heat for 5 minutes. Stir and cook 1-2 minutes more or until rhubarb is tender
2. Blend in food processor until smooth. Place in fridge until cold. Stir through SPLENDAź and strawberry Fruche. Spoon into serving dish or bowls and top with strawberry slices
CHILDREN
Chocolate and Vanilla Swirl Cookies (makes 60 cookies)
INGREDIENTS
1/2 cup (120 g) margarine, softened
2 tablespoons (24 g) sugar
2 teaspoons (10 ml) vanilla extract
6 tablespoons (90 ml) liquid egg substitute
1 1/2 cups (210 g) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) baking powder
1/4 cup (60 ml) skim milk, warmed to room temperature.
1 teaspoon (5 ml) unsweetened cocoa powder
1/8 teaspoon (0.6 ml) chocolate extract
refrigerated butter-flavored cooking spray
STEPS
1. Cream margarine, sugar, vanilla, and egg substitute. Beat well. Add flour, baking powder, and 3 tablespoons (45 ml) of the milk. Stir to thoroughly mix. Divide dough into 2 parts.
2. Add cocoa and chocolate extract to one part, stirring until well blended. Chill both halves for at least 1 hour.
3. Working on a floured surface, roll out each part to a rectangle about 3 inches (7.5 cm) wide. Place chocolate part on top of white part, pressing together tightly with a rolling pin.
4. Brush the chocolate dough with remaining tablespoon (15 ml) milk. Roll up like a jelly roll to make a log about 1 1/2 inches (4 cm) in diameter. Wrap in waxed paper and chill until firm, about 2 hours.
5. Preheat oven to 375°F (190°C). Slice cookies 1/8 inch (.5 cm) thick. Place on a nonstick cookie sheet that has been lightly coated with cooking spray.
6. Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.
Turkey Tortilla Wrap (makes 1 serving)
INGREDIENTS
1 7-inch (17.5 cm) fat-free flour tortilla
1 teaspoon (5 ml) prepared or Dijon mustard
1 ounce sliced deli turkey breast
1 ounce (30 g) shredded reduced-fat Jack cheese.
STEPS
1. Place the tortilla on a paper towel and microwave on HIGH (100%) power to 30 seconds. Transfer tortilla to a work surface.
2. Spread the top of the tortilla with mustard and arrange half of the turkey to within 1/2-inch (1.25 cm) of the edge.
3. Evenly sprinkle the cheese over the turkey and top with remaining turkey.
4. Roll up like a burrito and loosely wrap in microwave-safe plastic wrap or waxed paper.
5. Microwave on HIGH power (100%) power for 45 to 60 seconds, until tortilla is warm and cheese is melted. Carefully unwrap and cut in half or leave whole. Serve warm.
|
|
|
|
|
