Monday, April 29, 2013

Fwd: Re: [Healthy_Recipes_For_Diabetic_Friends] Re: ice cream machine

 

I make HM yogurt, and then freeze yogurt in a
small freezer I bought at Amazon. It works real
well and it not very expensive. I make a cup of
frozen yogurt at a time and then clean and freeze
the container. Two containers mean I can alternate
them and one is alwasy good and frozen.

http://www.amazon.com/Hamilton-Beach-Serve-Cream-Maker/dp/B003R4NE5E/ref=sr_1_15?ie=UTF8&qid=1367298218&sr=8-15&keywords=ice+cream+freezer

Elaine

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[Healthy_Recipes_For_Diabetic_Friends] Re: ice cream machine

 

> I would like to buy an ice cream machine if I would be able to make low carb - low fat frozen yogurts, sorbets, and ic creams. Is this a possibility? I'm new to diabetes.
>
> dolores

I have for the most part switched to making gelato in my ice cream freezer. I prefer it to ice cream with its rich, creamy flavor. I am usually satisfied with a single, small dip. It's just a superior ice cream, IMO.

I use the recipes in the book "Making Artisan Gelato" by Kopfer and especially like the chocolate. Amazon link: http://www.amazon.com/Making-Artisan-Gelato-Techniques-Flavor-Infused/dp/159253418X/ref=sr_1_1?ie=UTF8&qid=1367259402&sr=8-1&keywords=artisan+gelato

To lower the calories and carbs in my cooking (including gelato) I use the following products:

Wheylow sugar. This is a combination of natural sugars and generally behaves just like normal sugar. There are several sources, but I usually order from the manufactured at http://www.wheylow.com/
There are other whey-based sugar products but I haven't tried them.

Low-carb milk. Here an artificial sweetener is used to replace the natural sugars in milk. My wife is sensitive to artificial sweeteners but she has not complaints when I cook with it. I have used Hood Calorie Countdown milk for years, but have a hard time getting it here (only one store will special order it for me). Kroger recently came out with a store brand called Carb Master. I have tried it and it also seems satisfactory, though my experience is limited. I love drinking milk with meals and both products are satisfactory to me.

Every diabetic is different. As I have lost weight and become more fit I have reduced my medications and seem less effected by a moderate amount of carbs. You may find these products less useful but they are worth trying, especially if you are a milk drinker. Good luck, and if you have never tried gelato but love ice cream you really should give it a try.

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Sunday, April 28, 2013

Re: [Healthy_Recipes_For_Diabetic_Friends] ice cream machine

 

Dolores,
Any ice cream machine will make any frozen desert that you put in it (i.e. frozen yogurt, sorbets, ect). Its a matter of finding a mix that you like that is pleasing to the pallet. One of the things that makes ice cream so good is the fat content along with the sweet content.
I have yet found a way to make ice cream that tastes like ice cream but didn't raise both our glucoses,
hth

Donna in SC
"I love sleep. My life has a tendency to fall apart when I'm awake, you know?"
-Ernest Hemingway

From: Dolores <djdesi98@gmail.com>
>To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
>Sent: Saturday, April 27, 2013 7:29 PM
>Subject: [Healthy_Recipes_For_Diabetic_Friends] ice cream machine
>

>I would like to buy an ice cream machine if I would be able to make low carb - low fat frozen yogurts, sorbets, and ic creams. Is this a possibility? I'm new to diabetes.
>
>dolores
>
>
>

[Non-text portions of this message have been removed]

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[Healthy_Recipes_For_Diabetic_Friends] Buckwheat Pancakes - 29g Carbs, 6g Fiber

 

Buckwheat Pancakes - 29g Carbs, 6g Fiber

From: South Beach Diet

What is your all-time favorite breakfast? For many, the answer is
simple: pancakes. This classic morning offering can be enjoyed
starting on Phase 2 of the South Beach Diet by simply swapping
out traditional ingredients for healthier ones. For example, use
buckwheat flour and whole-wheat flour instead of white flour. Try
this healthy and hearty breakfast pancake recipe today!
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 6

1 cup buckwheat flour
1 cup whole-wheat flour
1 large egg, beaten
1 Tbsp baking powder
1/2 cup applesauce, unsweetened
1 tsp vanilla extract
Cooking spray to coat skillet

1. In a medium bowl, thoroughly combine the buckwheat flour, whole wheat
flour, egg, and baking powder, mixing until evenly blended. Add 2 cups
of water, applesauce, and vanilla extract, and stir until only small
lumps remain.

2. Heat a large nonstick skillet coated with cooking spray over medium
heat. Working in batches, pour the batter into the pan and cook for
2 to 3 minutes, or until the bottom is browned.

3. Turn and cook for 1 to 2 minutes longer, or until golden brown. Remove
to a plate and keep warm. Repeat to make a total of 12 pancakes.

Servings: 6
Serving Size: 2 pancakes
Nutrition per Serving:
155 Calories, 2g Total Fat, 0.3g Saturated Fat, 256mg Sodium,
29g Carbs, 6g Dietary Fiber, 6g Protein

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Saturday, April 27, 2013

[Healthy_Recipes_For_Diabetic_Friends] ice cream machine

 

I would like to buy an ice cream machine if I would be able to make low carb - low fat frozen yogurts, sorbets, and ic creams. Is this a possibility? I'm new to diabetes.

dolores

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Friday, April 26, 2013

[Healthy_Recipes_For_Diabetic_Friends] Crustless Spinach, Onion and Feta Quiche - 13.3g Carbs, 2.2g Fiber, 2.9g Sugar

 

Crustless Spinach, Onion and Feta Quiche - 13.3g Carbs, 2.2g Fiber, 2.9g Sugar

From: Sparkpeople user JENNLOVE

Technically this is a crustless quiche, but the addition of flour
makes for a delicious crusty bottom and sides.
Prep: 20 min
Cook: 25 min
Servings: 6

1 medium onion, diced
6 oz fresh baby spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
Pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese

Preheat oven to 400F.

Lightly grease a 10-inch quiche/tart pan (or a pie plate).

In a medium frying pan, cook diced onion with a bit of vegetable oil
(or cooking spray) over medium-high heat until translucent and tender.
Add in fresh spinach and cook until just wilted. Set aside to cool
for a few minutes.

In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.

Pour quiche base into prepared pan. Top with feta cheese.

Bake for 25 minutes, or until center is set and the outside edge is
golden brown.

Let set for 5 minutes, then slice and serve.

Servings: 6
Nutrition per Serving:
132.9 Calories, 4.8g Total Fat, 2.5g Saturated Fat, 0.5g Polyunsaturated Fat, 1.3g Monounsaturated Fat, 74.1mg Cholesterol, 252.4mg Sodium, 379mg Potassium, 13.3g Total Carbs, 2.2g Dietary Fiber, 2.9g Sugars, 10.1g Protein

User Review:

NURSEHOLLY2 - Incredible!
I found this recipe the other day and tried it but instead of making
it in a pie plate I made it in muffin tins. It is a great size, I froze the leftovers and just grab and go by lunch they are thawed and make a great tasty lunch. Thanks for sharing. - 1/14/10

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Thursday, April 25, 2013

[Healthy_Recipes_For_Diabetic_Friends] Shrimp Soup with Lemongrass and Lime - 6g Carbs, 1g Fiber (Tom Yum Goong)

 

Shrimp Soup with Lemongrass and Lime - 6g Carbs, 1g Fiber
(Tom Yum Goong)

From: Delicious Living Staff

Thai cooks leave the tail portion of peeled, deveined shrimp attached; it
turns a beautiful bright red, and one can hold it if eating the shrimp
by hand. Roasted chili paste, a spicy-sweet, slightly smoky condiment
sold in the Asian section of natural groceries, is also delicious as a
meat rub, tossed with noodles, or in soup.

For a vegetarian dish, omit shrimp and fish sauce, add 1 teaspoon salt,
and include more mushrooms: shiitakes, oyster, and canned straw mushrooms,
halved lengthwise.
Serves: 4

1/4 cup fresh lime juice
5 whole Thai chilies, bruised with flat side of knife OR
1 jalapeno, thinly sliced
6 wild lime leaves, torn or cut in quarters (divided)
3 Tbsp thinly sliced green onions
1 Tbsp fish sauce
2 Tbsp roasted chili paste (such as Thai Kitchen brand)
3 stalks fresh lemongrass
2 cups low-sodium chicken broth
2 cups water
5 quarter-size slices fresh galangal or ginger
1/2 pound raw shrimp, peeled and deveined
1 cup thinly sliced shiitakes or other mushrooms
1/3 cup fresh cilantro leaves, coarsely chopped

In a large serving bowl, combine lime juice, chilies, 3 of the torn or
cut wild lime leaves, green onions, fish sauce, and roasted chili paste.
Set bowl aside by the stove.

Trim lemongrass stalks to a 3-inch base, discarding outer dried leaves;
halve base lengthwise and chop coarsely. In a medium saucepan, combine
chopped lemongrass, broth, water, and galangal or ginger; bring to a
boil. Reduce heat and simmer 5 minutes. Using a slotted spoon, scoop
out lemongrass and galangal. Discard.

Return soup to a boil and add shrimp, mushrooms, and 3 remaining torn
or cut wild lime leaves. Cook 2–3 minutes more, just until shrimp are
pink and cooked through. Remove from heat and pour immediately over
seasoning mixture in serving bowl. Stir once. Sprinkle with chopped
cilantro and serve hot.

Serves: 4
Nutrition per Serving:
107 Calories, 18% Fat Calories, 2g Fat, 0g Sat Fat, 86mg Cholesterol,
16g Protein, 6g Carbs, 1g Fiber, 598mg Sodium

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[Healthy_Recipes_For_Diabetic_Friends] Green Bean and Tomato Salad with Toasted Pumpkin Seeds - 10g Carb, 4g Fiber

 

Green Bean and Tomato Salad with Toasted Pumpkin Seeds - 10g Carb, 4g Fiber

From: The Blood Sugar Solution Cookbook by Mark Hyman

The lime in the dressing is pronounced and is complemented by
the creaminess of the avocado.

Gluten-Free - Dairy-Free - Vegetarian - Egg-Free
Prep time: 30 min
Cook time: 10 min
Yield: 3 cups
Servings: 6
Serving Size: 1/2 cup

6 cups water
1/4 cup hulled raw, unsalted pumpkin seeds
1 lb green beans, stem ends trimmed, cut in half diagonally
1 cup diced tomato
1/4 cup thinly sliced small red onion
2 tsp minced oregano
3 Tbsp minced cilantro
1 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp lime zest
2 1/2 Tbsp fresh lime juice
6 Tbsp extra virgin olive oil
1/2 small avocado, peeled, pitted, and diced (about 1/4 cup)

Toast pumpkin seeds in a small skillet over medium heat for 3 to
5 minutes, or until they puff up. Stir frequently and watch closely
to prevent burning. When toasted, place seeds on a plate and set
aside for later.

Bring 6 cups of water to boil in a medium pan. Add the beans. Cook
for about 3 minutes, or until the beans are crisp-tender. Drain and
immediately transfer to a bowl of ice water to stop the cooking.
Drain and shake dry. Place in a large bowl with tomato, onion,
oregano, and cilantro.

In a small bowl, combine garlic, cumin, salt, pepper, lime zest,
and lime juice. Slowly whisk in extra virgin olive oil until
slightly thickened. Pour dressing over the beans.

Stir in avocado. Add pumpkin seeds and combine. Adjust seasoning
and serve.

Hint! Double the batch if you plan on feeding 4 or more people
leftovers of this meal early next week. Store leftovers in airtight
glass container in refrigerator up to 5 days.

Yield: 3 cups
Servings: 6
Serving Size: 1/2 cup
Nutrition per Serving:
221 Calories, 20g Fat, 2.9g Sat, 0mg Cholesterol, 169mg Sodium,
4g Protein, 10g Carb, 4g Fiber

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