Gary,
Thanks for the catch in the carbs on the title...
Also,
I ran the nutrition at calorie count. I used the original ingredients as well as substitutions which are listed below.
This is a good example of how some recipes can be easily changed to make them more diabetic friendly by making some substitutions. As always one should know what works best for your specific needs! That is why I encourage everyone to learn all you can....
Here is the information I ran for the recipe "Slow Cooker Pumpkin Pie Pudding - Gluten Free":
Nutrition From: www.caloriecount.about.com - with original ingredients listed.
Servings: 6
Serving Size: 177 g
Nutrition per Serving: 148 Calories, 20 Calories from Fat, 2.2g Total Fat, 0.6g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 14mg Sodium, 30.1g Total Carbs, 3.6g Dietary Fiber, 22.2g Sugars, 4.8g Protein
Vitamin A 318% - Vitamin C 7% - Calcium 14% - Iron 14%
Nutrition Grade: A
Good points:
Low in saturated fat
No cholesterol
Very low in sodium
Very high in manganese
Very high in vitamin A
Bad points:
Very high in sugar
Nutrition From: www.caloriecount.about.com
--> Substituting:
1/2 cup Sugar Free Syrup for maple syrup
1 tablespoons Splenda Brown for 2 tablespoons brown sugar
Servings: 6
Serving Size: 170 g
Nutrition per Serving: 86 Calories, 20 Calories from Fat, 2.2g Total Fat, 0.5g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 47mg Sodium, 13.8g Total Carbs, 3.6g Dietary Fiber, 5.7g Sugars, 4.8g Protein
Vitamin A 318% - Vitamin C 7% - Calcium 12% - Iron 12%
Nutrition Grade: A
Good points:
No cholesterol
High in calcium
High in dietary fiber
High in iron
High in manganese
High in magnesium
High in phosphorus
Very high in vitamin A
Bad points:
High in sugar
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, Gary Davis <artshop@...> wrote:
>
> Please note that the "2g Carbs" in the subject line appears to be a typo and should be "32 Carbs."
>
> But regarding the carb count of this recipe, wouldn't that be
> significantly reduced by using a sugar free maple syrup and Splenda
> brown sugar? I imagine there are other brown sugar substitutes besides Splenda and certainly plenty of sugar free syrups available.
>
> Gary
>
> On 2/9/2012 6:01 AM,
> Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com wrote:
> > 9. Slow Cooker Pumpkin Pie Pudding - Gluten FreeGluten Free - 2g Carbs,
> > Posted by: "Chupa Babi"recetta@... recetta
> > Date: Wed Feb 8, 2012 11:42 am ((PST))
> >
> > Slow Cooker Pumpkin Pie Pudding - Gluten Free - 32g Carbs, 3g Fiber
> > 4 pts plus
> >
> > Recipe By:
> > Serving Size: 6
> > Preparation Time: 0:00
> > Categories: LowCal (Less than 300 cals) LowerCarbs
> > LowFat (Less than 15%) Vegan
> >
> > 9 1/2 ounces firm tofu -- about 1/2 package
> > 2 1/2 cups pumpkin puree -- store-bought or homemade
> > 1/2 cup maple syrup
> > 2 tablespoons packed brown sugar
> > 1 teaspoon cinnamon
> > 1/2 teaspoon allspice
> > 1/8 teaspoon ground ginger
> > 1/8 teaspoon ground cloves
> >
> > Add all the ingredients to a blender or food processor and puree until
> > smooth. Pour into an oiled crock and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Your can tell when it's ready because the top will stop being jiggly and crack a bit, just like a baked pumpkin pie.
> >
> > Scoop into serving bowls and serve warm or chilled.
