1. Danish
Cucumber Salad
2. Devil's
Food Cupcakes with Chocolate Icing
3. Diabetic
Spicy Barbecue Sauce
4. Diabetic
Thanksgiving Cheesecake
5. Diabetic,
Crunchy Chocolate Raisin Fudge
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1. Danish Cucumber
Salad
Ingredients
4 cucumbers, medium sized
2 tsp. salt
1/2 cup white vinegar
1/4 cup Splenda® granular
2 tbsp. chopped, fresh dill
1/4 tsp. white pepper
Directions
Cut cucumbers into paper thin
slices. Toss with salt.
Marinate with 2 tsp. salt at
room temperature 1 hour.
Drain liquid from cucumber.
Add remaining ingredients.
Stir. Cover and refrigerate
3 hours before serving.
Servings. 10
Nutrients Per Serving:
Total Calories 15 Calories from
fat 0 Total fat 0 g Saturated fat
0 g Cholesterol 0 mg Total
Carbohydrate 4 g Sodium 470 mg
Dietary Fiber 1 g Sugars 2 g
Protein 1 g Diabetes Exchanges:
Free
Source: Dynamic Diabetics Recipes
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2. Devil's Food
Cupcakes with Chocolate Icing
For cupcakes:
Paper cupcake liners
1/2 cup whole-grain pastry flour
1/2 cup cake flour
1/2 cup natural cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
1/4 cup lowfat buttermilk
2 tablespoons unsalted butter
1/4 cup canola oil
1/2 cup dark brown sugar
1 egg
1 egg white For Icing:
1/2 cup confectioners' sugar
1 tablespoon nonfat milk, plus
more if needed
1 1/2 ounces dark chocolate (60 to
70 percent cocoa solids) finely
chopped
For Squiggle:
1 1/2 tablespoons whipped cream
cheese
2 tablespoons confectioners' sugar
Place rack in center of oven and
preheat oven to 350 degrees F.
Place a cupcake liner into each
section of an 8-cupcake tin. Whisk
together flours, cocoa, baking
soda and salt in a medium bowl and
reserve. Combine sour cream and
buttermilk in a small bowl and
reserve. Combine butter, oil and
brown sugar in the bowl of a stand
mixer and mix on high speed,
scraping down sides of bowl, until
sugar has dissolved and mixture is
light in color, about 1 minute.
Add egg and egg white and beat an
additional 1 minute. Add 1/3 of
flour-cocoa mixture, then 1/3 sour
cream buttermilk mixture, mixing
well after each addition. Repeat
with remaining dry and wet
ingredients. Distribute batter
evenly among 8 cupcake tins. Bake
for 15 to 17 minutes, or until a
toothpick inserted into cupcake
comes out clean. Let cupcakes cool
slightly, transfer to wire racks
and cool completely, 10 to15
minutes.
Combine confectioners' sugar and
milk in a small saucepan and heat
over low heat until sugar is
dissolved. Add chocolate and stir
until melted and icing is the
consistency of thick pancake
batter; add more milk if
necessary. While still warm, top
each cupcake with 1 1/2 to 2
teaspoons icing. Let icing harden
completely, about 10 minutes.
Place cream cheese in a small
microwave-save bowl and microwave
on high for approximately 10 to 15
seconds, until cream cheese is
melted but before it begins to
bubble. Add confectioners' sugar
and stir until sugar is dissolved.
Let mixture cool slightly and
transfer to a small plastic bag.
Snip just the very bottom corner
of the bag, then force icing to
bottom of bag. Pipe a squiggle of
icing down the center of each
cupcake.
Per Serving:
Calories 310; Total Fat 16 g; (Sat
Fat 6 g, Mono Fat 5 g, Poly Fat 2
g) ; Protein 5 g; Carb 40 g; Fiber
3 g; Cholesterol 45 mg; Sodium 230
mg
Recipe Summary
Yield: 8 cupcakes
User Rating:
Episode#: EK0406
Copyright © 2006 Television Food
Network, G.P., All Rights Reserved
2007 Ellie Krieger All Rights
Reserved
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3. Recipe: Diabetic Spicy
Barbecue Sauce
Categories: None
Yield: 1 Servings
1 1/2 tb Diet margarine
3/4 c Chopped onion
1 1/2 c Dietetic ketchup
1 c Vinegar; plus 2 tb
Vinegar
3/4 c Diet pancake syrup
3/4 c Water
3 Beef bouillon cubes
1 1/2 tb Worchestershire sauce
2 1/4 ts Salt
1/4 ts Pepper
3 dr Tabasco Sauce
1 pk Equal; (artificial sugar
sweetener)
Melt margarine in saucepan. Add
onionand saute until lightly
browned.. Then add remaining
ingredients, except Equal..Boil
slowly 15 minutes, or until sauce
is glossy and thick. Remove from
heat and stir in Equal.
Brush on broiled or roasted
chicken, and place remaining sauce
in cup for dipping..It can also be
used to sauce cocktail franks and
appetizer meatballs.
Makes 2-1/4 cups.. Calories: 20
per tablespoon Diabetic exchanges
per serving: 1 tablespoon free.
Posted to JEWISH-FOOD digest by rbusman@juno.com
(RITA BUSMAN) on Sep 9, 1998,
converted by MM_Buster v2.0l.
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4. Diabetic
Thanksgiving Cheesecake
Ingredients
1 box (3 oz) any flavor, sugar
free gelatin
8 oz. light cream cheese
1 pkg. D-Zerta topping, whipped as
pkg. directions
2 cups graham cracker crumbs
22 pkg. Sweet n' Low
7 tbsp. margarine, from sticks
Directions
Dissolve gelatin in 1 cup warm
water. Set aside to cool. Mix
together 6 pkg. sweet/low and
graham cracker crumbs. Add melted
margarine. Press 2 cups of crumb
mixture firmly into 9 x 13 pan.
Reserve rest for top. Cream 16
pkg. sweet/low with cream cheese.
Stir in prepared whipped topping.
Pour mixture over crust and
sprinkle with remaining cracker
crumbs. Chill 3-4 hr. Also freezes
well.
(37 calories per square),
Makes 36 squares
No nutritional values were given,
however, looks pretty low for
carbs. In a 10 inch piecrust
there are 16 carbohydrates which
would be 2 per slice. I
wouldn't figure any less than 5
per serving however.
Source: Dynamic Diabetics Recipes
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5. Diabetic, Crunchy
Chocolate Raisin Fudge
Ingredients
¼ cup diet margarine
1-1/3 cup non-fat dry milk
2/3 cup cocoa powder
1 cup sugar (artificial
equivalent)
1/3 cup evaporated non-fat milk
2 tsp. vanilla
1 cup Rice Krispies
¼ cup raisins
Directions
Mix margarine and milk powder
until crumbly. Add cocoa and
artificial sweetener. Mix until
blended. Add evaporated milk and
vanilla. Mix until almost smooth
and sticky. Remove from bowl and
mix in Rice Krispies with hands.
Continue mixing with hands until
fudge is smooth and shiny. Shape
into 2 10-inch long rolls. Wrap in
clear plastic wrap. Chill until
firm.
To serve, cut into 1/2 inch thick
slices. Store in refrigerator.
Exchange: 1 serving = 1/5
milk, 1/40th bread, and 1/20th
fruit exchange.
Source: Dynamic Diabetics Recipes
