Holiday Help For The Diabetic

Low sugar, no sugar and low-carb - all lifestyle requirements for a diabetic and often overlooked during the holidays. Let’s take a look at a few ideas to help our diabetic friends and family members stay healthy and enjoy the upcoming holidays at the same time.

Carrot Muffins

1½ cups whole-wheat pastry flour
1 Tbs. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. salt
2 eggs
3 tsp. stevia blend or 1/3 tsp. stevia powder
¾ cup buttermilk
¼ cup melted butter
1 cup carrots, grated
½ cup raisins, chopped
½ cup walnuts, chopped

Mix flour, baking powder, soda, cinnamon and salt in a large bowl. Add stevia.
Set aside.

In a small mixing bowl, beat eggs. Stir in carrots, raisins, and add nuts.

Gradually fold the flour mixture into the egg mixture until just moistened.

Spoon batter into paper muffin cups or greased muffin tins. Bake at 375 degree F. for 20-25 minutes or until muffin tops spring back from touch.

Chocolate Nut Balls

2 oz. unsweetened baking chocolate
2 Tsp. vegetable oil
½ cup plus 2 Tsp. water
1 cup date sugar
1½ cup chopped almonds or other nuts

In small saucepan, mix chocolate, oil and water over medium heat until chocolate melts.

Reduce heat to low, add date sugar. Cook for 3 minutes, stirring constantly.

Remove pan from heat and stir in chopped nuts. Drop by the spoonful into 24 balls on a dish. Let balls cool. Store in refrigerator or freezer. Makes 24 balls

Per Ball: 100 calories, 1 g protein, 8 g fat, 7 g carbohydrates

Low-Sugar Cranberry-Apple Relish

(Makes about 3 cups)

1 (12-oz.) bag fresh cranberries, rinsed
3 Tbs. sugar
1 to 2 Tbsp. sugar substitute
¼ tsp, ground cinnamon
2 medium Golden Delicious apples, peeled, cored, and cut up
2 tsp. fresh lemon juice

In a food processor fitted with a knife blade, pulse cranberries with sugar, 1 Tbsp. sugar substitute, and cinnamon until coarsely chopped. Add apples and continue to pulse until mixture is finely chopped. Stir in lemon juice. Add additional sugar substitute, if needed.

Transfer mixture to a serving bowl. Cover and refrigerate until ready to serve cold.

Per ¼ -cup serving: 39 calories (0 calories from fat), 0 protein, 0 total fat (0 saturated fat), 10 g carbohydrates, 2 g. dietary fiber, 0 cholesterol, 0 sodium

Sweet Potato Pie

3 Tbs. reduced-fat margarine, softened
¼ cup packed light brown sugar
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. salt
1/8 tsp. ground allspice
1 large egg yolk
2 cups mashed cooked sweet potatoes
1 cup evaporated skim milk
3 large egg whites
1 (9-inch) unbaked pie shell

Preheat oven to 350°F. In a large bowl, beat together margarine, brown sugar, cinnamon, ginger, salt, allspice, and egg yolk. Whisk in sweet potatoes and evaporated milk. In a medium bowl, beat egg whites until stiff; fold into sweet potato mixture. Pour into unbaked pie shell. Bake 40 to 45 minutes, until a tester inserted in center comes out clean. Cool on a rack until ready to cut into wedges to serve.

Per serving: 203 calories (30% calories from fat), 5 g protein, 7 g total fat (2.3 g saturated fat), 32 g carbohydrates, 1 g dietary fiber, 26 mg cholesterol, 203 mg sodium: 2 carbohydrate (bread/starch), 1 fat

Apple Cinnamon Oatmeal Bread

¼ cup butter, softened
¼ cup Splenda brown sugar blend, plus
½ cup Splenda granular
1 cup chunky unsweetened applesauce
1 ½ tsp. ground cinnamon
2 (1 ½ oz.) packets instant apple and cinnamon oatmeal
2 eggs or ½ cup Egg Beaters egg substitute
1 tsp. baking soda
1½ cups all-purpose flour

Preheat oven to 350 degrees F. Lightly grease and flour a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.


Some of these recipes came to us with nutritional information, others did not. We apologize for any inconvenience.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.