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Aug
03

Managing Your Weight With Diabetic Recipes – Create a Healthy and Balanced Diet to Control Diabetes

By regst
Managing Your Weight With Diabetic Recipes - Create a Healthy and Balanced Diet to Control Diabetes

It is extremely important for diabetics to manage their weight to help keep them healthy, and it can be used as a preventative measure before getting diabetes. Of course, it is healthy for everyone to manage their weight and maintain a healthy lifestyle, but in the case of diabetes even more so.

More than four out of every five people diagnosed with diabetes are overweight, and it is a fact that people who are overweight are at greater risk of developing Type 2 diabetes. Being overweight makes diabetes a lot harder to control, and by losing weight you can help to control your blood glucose levels, your blood fats (including cholesterol) and your blood pressure. There is a lot you can do to help manage your weight, including maintaining a healthy diet.

When it comes to cooking you can do a number of things to help manage your weight, and adapt recipes to make a lower-fat version. There are many specially adapted diabetic recipes available which can help you lose weight in a number of ways. It is generally a good idea to cook using these recipes instead of purchasing ‘diet’ meals from supermarkets, where you cannot be sure whether their replaced ingredients will do more harm than good.

Diabetic recipes will make use of low-fat products and avoid excess fats in meals by grilling instead of frying, for example. If you are worried about your fat intake then these recipes can be a healthy way of eating great food and of helping you to lose weight along the way.

Watch the video related to diabetic recipe

www.libertymedical.com This recipe for oven-fried fish is a tasty, low fat way to add protein to your meal. Sponsored by Liberty Medical, your source for diabetes supplies at little or no cost. Call 1-866-6-LIBERTY or visit www.libertymedical.com

Help answer the question about diabetic recipe

Does anybody have a great recipe for diabetic coconut cream pie?
I have a good friend who is diabetic and mentioned that he was in the mood for coconut cream pie. I'd like to surprise him with one but don't know much about diabetic requirements. I sure would appreciate a tried and true diabetic recipe for that if any of you have one.
(I know how to cook, so a homemade crust would be preferred).

About Author

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Popularity: 2% [?]

Categories : Diabetes Diet

9 Comments

1

diabectic recipes usually have less sugar or calls for sugar sunstitues or the sugar comes from another source, example fruit juices added etc…Check this site for every and any type of question you might have along with recipes, tips for eating out etc..its awesome..
http://www.diabetes.org/home.jsp

a few good sites with recipes are:
http://www.diabetic-recipes.com/recipes.htm

http://www.dlife.com/dLife/do/recipe/RecipeMain

http://www.recipezaar.com/recipes/diabetic

2

Coconut Dream Pie

The most 'un-diet-like' diet friendly dessert ever!
Ingredients
2 envelopes Kraft Dream Whip Topping – dry mix (unprepared)
2 3/4 Cup Milk, nonfat
1 tsp Vanilla Extract
1 tsp Coconut Extract (optional)
2 (4 serving) boxes Kraft Jello-o Brand Fat Free Sugar Free Pudding, Vanilla
1 cup Coconut, toasted
Pie crust, graham cracker, 1 pie shell (9" dia) (may use any type shell you wish, or serve this as a mousse without a shell)

Directions
Beat whipped topping mix , 1 cup of milk and vanilla on high for 6 minutes till very stiff (6 minutes … don't under beat)

Add remaining milk and pudding mixes, and coconut extract (if using) beat on high for 2 minutes. Fold in coconut, pour into pie shell.*
Reserve 2 TBSP of coconut for garnish if desired.

Chill at least 4 hrs. Sprinkle with reserved coconut or a few very fine chocolate curls to garnish.

*** To save almost 100 calories per serving … do not make in a pie shell. Instead, fill individual dessert cups with pie filling and sprinkle ligtly with low fat graham cracker crumbs (toasted).

Number of Servings: 12
********************************************************************************
Sugar-Free Coconut Cream Pie (Diabetic)

Sweetened with stevia.
SERVES 8 , 1 pie (change servings and units)

Ingredients
4 teaspoons stevia (blend) or 3/4 teaspoon liquid stevia or 1/2 teaspoon pure stevia
1/4 cup cornstarch
1/4 teaspoon salt
3 1/4 cups milk
1 cup unsweetened coconut

1 (9 inch) baked pie shells
whipped cream
toasted coconut

Directions
1Mix together stevia, cornstarch and salt in saucepan.
2Stir in milk gradually. Add coconut.
3Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
4Remove from heat. Blend in 1-1/2 teaspoons vanilla.
5Cool 10 minutes; pour into pie shell. Refrigerate.
6When cool, top with

3

Hi, try this link:
http://fabreviews.net/Recommends/american-diabetes-services-recipes
they've got free diabetic recipes for appetizers, entrees, sides, and more.
My favorite is the oatmeal cookies

http://wildcashflow.com

4

Honey Cookies

1/2 cup honey
2 egg whites
1/2 cup unsweetened applesauce
1 tsp baking soda
1 cup white all purpose flour
1 1/2 tsp ground ginger
2 tbsp Frosting, vanilla (Snackwell's preferred)

1 Preheat oven to 350 degrees F. Spray cookie sheets with nonfat cooking spray and set aside.
2 In a large microwave-safe bowl, heat honey for 15 seconds. Stir in egg whites and applesauce with a spatula until well blended. Gradually stir in baking soda, flour, and ginger.
3 Drop by rounded teaspoonfuls onto prepared cookie sheets, about 1 1/2 inches apart.
4 Bake at 350 degrees F for 10 to 12 minutes or until lightly golden brown.
5 Microwave frosting in a small bowl 10 to 15 seconds or until melted. Lightly drizzle frosting over cookies with a spoon.

Makes 48 servings
Amount Per Serving

Calories 13.1

Total Carbs 2.4g

Dietary Fiber 0.1g

Sugars 0.4g

Total Fat 0.2g

Saturated Fat 0g

Unsaturated Fat 0.1g

Potassium 6.5mg

Protein 0.4g

Sodium 29.3mg

I acquired this recipe from a site called – http://www.dlife.com – they have all kinds of recipes for diabetics and each recipe also tells you the nutritional information. All I typed in their recipe search bar was 'cookies' and I got 171 recipes. This is a great site for diabetics, check them out.

5

Toasted Coconut Cream Tart
1 frozen 9" pie crust (or homemade)
1/3 cup sugar
2 tbsp cornstarch
1 1/2 cup Milk, 2%, with add vitamin A & D
1 eggs , slightly beaten
1/4 cup unsweetened coconut flakes , toasted

1 Prepare pie crust; bake as directed. Let cool.
2 Combine sugar and cornstarch in a pot and whisk in milk. Heat until boiling over medium heat. Whisking continually, boil mixture 1 minute.
3 Mix 1/2 cup of hot mixture into egg; whisk egg mixture back into pot. Heat over low heat, whisking continually until thick. Add in 3 tablespoons of coconut.
4 Spoon custard into pie crust. Top with the rest of the coconut. Let cool. Chill 2 to 4 hours

Makes 8 servings
Amount Per Serving
Calories 151.1
Total Carbs 21.9g
Dietary Fiber 0.3g
Sugars 10.6g
Total Fat 7.3g
Saturated Fat 3.8g
Unsaturated Fat 3.5g
Potassium 8.5mg
Protein 3.5g
Sodium 103.3mg
…………………………………………………………………………………………………………..

Coconut Custard Pie
3 eggs , slightly beaten
1/4 tsp salt
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cup lowfat milk
1 cup unsweetened coconut flakes (shredded)
3/4 cup SPLENDA® No Calorie Sweetener, granulated (not the "baking" kind)
1 Crust, pie, ready to bake, 10" , or any pie crust of your choice

1 Preheat oven to 400 degrees F. In a bowl, whisk together the eggs, Splenda, salt, nutmeg, and vanilla extract.
2 Heat the milk on the stovetop until hot, and slowly add to the egg mixture, stirring rapidly to prevent the eggs from scrambling.
3 Stir in the shredded coconut. (If desired, you can toast it first, or toast a small amount to sprinkle on top of the pie when finished baking as a garnish).
4 Pour custard into pie crust (or baking dish if not using the crust) and bake for approximately 30 minutes, until set. Cool and serve either warm or chilled. Store in the refrigerator.

Makes 12 servings
Amount Per Serving
Calories 191.4
Total Carbs 14.4g
Dietary Fiber 0.9g
Sugars 2.1g
Total Fat 13.1g
Saturated Fat 6.1g
Unsaturated Fat 7g
Potassium 17.5mg
Protein 3.8g
Sodium 177.8mg

7

Unbelievable Pecan Pie
lngredients:
|How To Prepare:
11/2 cups almond flour, 1/half stick melted |
butter, for crust
3 beaten eggs, 1 cup Splenda, 1 tsp. vanilla,!
2 tbls. melted butter, 1 cup STEEL'S SUGAR
FREE COUNTRY SYRUP,1 1/2 cups pecans.
for crust..add almond flour to butter, mix. Press into 8 or 9" pie plate. Ref idgerate. Beat eggs, add Splenda. Beat. Then add ' vanilla, butter and syrup. Mix well, then add pecans. Bake at 350* for about 45 minutes.

Preparation Time: 30 min.
Effort (Easy,

Recipe source: Kolleen

I

I
Low Carb Quick Chocolate Almond Ice Cream
Recipe courtesy George Stella
.Recipe Summary
I. Prep Time: 15 minutesCook Time: 7 minutes
Inactive Prep Time: 2 hours Yield: 4 servings * Nutrition Info: Low Carb 2 tablespoons sliced almonds 1 cup heavy cream
1/2 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract 1/8 teaspoon no sugar added almond extract
1 tablespoon unsweetened cocoa powder
2 tablespoons whole milk ricotta cheese Preheat oven to 350 degrees F.
Spread almonds out on a sheet pan and bake for about 5 to 7 minutes until just golden brown. (Watch them carefully as they can burn easily.) Remove and cool.
With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the sugar substitute, extracts, cocoa powder, and ricotta cheese. Continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.
Fold in toasted almonds. Using a 3-ounce ice cream scoop, place 1 scoop each in a champagne glass and freeze as "faux" ice cream or serve refrigerated as a parfait. If desired, garnish with low carb whipped cream, toasted almonds, a strawberry fan, cocoa powder, and a sprig of fresh mint.
Episode*: LL1A03
Copyright © 2003 Television Food Network, G.P., All Rights
Reserved

I Make the ice cream all the time

8

CHOCOLATE MILLIONAIRES (DIABETIC)

1/3 c. non fat dry milk
4 pkgs. equal (not as good with Sweet and Low)
2 tsp. cocoa
1/3 c. uncooked oatmeal
1 tbsp. peanut butter
1/4 tsp. vanilla
2 1/2 tbsp. water
2 tbsp. raisins

Mix dry milk, Equal, cocoa. Stir in oatmeal. Add peanut butter, vanilla and water. Stir until well blended. Add raisins last. Roll into small balls and flatten with fingers. Chill for at least 30 minutes.

OR

DIABETIC COOKIES

1 stick butter
1/4 c. milk
1 block unsweetened chocolate
1 box ground dates (optional)
1 box chopped raisins
1 c. chopped nuts
1/2 c. peanut butter
1 tsp. liquid sweetener
3 c. quick cooking oatmeal
1 tsp. vanilla

Cook butter, milk and chocolate for 1 minute. Stir while cooking. Add raisins, nuts, peanut butter, sweetener, oatmeal and vanilla. Mix together with hands. Roll into walnut size balls. Makes 40 cookies at 120 calories each. Do not bake. May be frozen.

OR

DIABETIC PEANUT CLUSTERS

1/3 c. peanut butter
1 tbsp. honey
1/4 c. dry roasted peanuts
1/2 c. raisins
1 tbsp. cocoa powder
1 pkt. artificial sweetener
1/4 c. Grape Nuts cereal

Melt peanut butter and honey. Remove from heat and stir in remaining ingredients except cereal. Roll rounded teaspoon of mixture into cereal to form balls. Chill and serve.

JM

9

Even if you leave sweetener out altogether, the cornmeal itself is very high in carbs. I can usually get away with a handful of corn chips with salsa at a Mexican restaurant, but a corn muffin? I wouldn't dare!

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