Introduction
You can make snacks the whole family will enjoy and they will not think about them being healthy diabetic snacks. Processed refined sugar is not healthy for anyone. Always use Fructevia Sweetener (stevia) in place of sugar. ½ cup Fructevia = 1 cup sugar. NuStevia like Fructevia is reported to have no bitter after taste.These satisfy your sweet tooth without raising your blood sugar.
Low Sugar JellO
A big bowl of sugar-free jello makes a good desert or snack. There are many different flavors from which you can choose. Make Jello following directions on the Jello package and add some fructevia to sweeten instead of sugar. Add some fruit and let it set up in the refrigerator. Eat just what you want and put the bowl back in the fridge.
You can grab the bowl any time and have a few bites.
Sugar Free Fruit Juice Jello Using PomonaPectin
Pomonapectin is sugar-free, low-methoxyl citrus pectin that is activated by calcium. All pectins available today, except Pomona Pectin, have some sugar as one of the ingredients.
Ingredients
3/4 C water or orange juice
1 C crushed fruit such as blueberries, aronia berries, peaches, or pineapple with juice
1/4 C finely shredded carrot (optional)
1 t Pomona pectin powder
1 t calcium-water
½ teaspoon fructevia as sweetener ( optional)
Directions
Pre dissolve pectin: Bring the 3/4 C orange juice or water to a boil. Then blend this mixture in a food processor. Add the 1 t of pectin and process on high for about 1 minute until pectin is totally dissolved.
Heat calcium water nearly to boiling
Add pectin and water or orange juice & mix well. Remove from heat.
Add fruit and stir well.
Pour into bowl and chill until firm.
Sugar-Free Fruit Juice Yummie Snacks
Ingredients
1/3 cup Pomona pectin powder(adjust the amount of pectin for the firmness you want)
2 T calcium water
1 cup fruit juice use any flavor (For example, use ½ cup blueberry or aronia berry juice 1/2 pineapple juice) (other juice combinations are also good.)
1 Tbsp. Lemon Juice
1/4 cup fructevia, or to taste (The amount will depend on how astringent the juice is that you use )
1 cup coarsely chopped walnuts or Chia Seed (optional)
Molds (It is suggested that you use very small molds. If they are bigger, it is just too much to chew in one bite!)
Pour juice and lemon juice into a small pan. Sprinkle Pomona pectin powder over juice and let set for a minute. Add fructevia and bring to a boil over medium to high heat, stirring until fructevia and pectin is completely dissolved.
Fill molds using a small syringe. We suggest using very small molds. You can also pour Pomona pectin mixture into a pan and cut into narrow strips.
Refrigerate about 30 minutes or until well set.
They should easily release from the mold by a little push with your finger.
Pumpkin Dip
Use pumpkin dip with apple slices or celery sticks or carrots. This is also good on a toasted bagel at breakfast. Use it on whole-grain crackers for a snack.
Minutes to Prepare: 5 Number of Servings: 16
Ingredients
1 cup low-fat cottage cheese
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
8 ounces non-fat cream cheese, softened
Directions
Combine all ingredients in a food processor to make a smooth mixture. Transfer to a small bowl and chill. You can store this in the refrigerator for up to one week.
Number of Servings: 16
Diabetic Pecan Pie
Ingredients
2 tablespoons coconut oil or real butter
2 large eggs
1 cup sugar-free maple syrup
1/8 teaspoon salt
1/4 cup fructevia
1 tablespoon pinto bean flour
1 teaspoon vanilla extract
1 1/2 cup pecan halves
1 unbaked 9" pie shell
1/2 tablespoon 1% milk
Directions
Melt butter or coconut oil and put it to the side to cool down. Add in order, eggs, syrup, salt, fructevia, pinto bean flour, vanilla extract, and coconut oil or real butter. Mix this mixture in a blender until smooth. Coat the pecans with the mixture. Pour the mixture into a pie shell. Brush crust rim with 1% milk. Bake for about 45 min at 350 degrees F. for an hour until slightly brown.
Makes 8 servings
No Added Sugar Blueberry Crumb Bars
INGREDIENTS
½ cup fructevia
1 teaspoon baking powder
3 cups pinto bean flour
1 cup coconut oil
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries or aronia berries
1/4 cup fructevia
3 teaspoons cornstarch
DIRECTIONS
Pre heat the oven to 375 degrees F. Grease a 9x13 inch pan.
In a medium bowl, stir together 1/2 cup fructevia, 3 cups pinto bean flour, and baking powder. Mix in cinnamon and salt. Use a fork to blend in the coconut oil and egg. This will produce crumbly dough. Pat half of the dough into the pan you have greased.
In another bowl, stir together the cornstarch and fructevia. Mix in the blueberries or aronia berries. Add the aronia berry mixture evenly over the crust. Put remaining dough over the berry layer.
Bake in preheated oven at 375 degrees F for about 45 minutes until top is slightly brown. Cut into squares after cooling completely.
Diabetic Blueberry Cobbler
Make this in an 8-inch square greased pan and serve it warm with low sugar ice cream.
Minutes to Prepare: 15 - Minutes to Cook: 30 - Number of Servings: 12
Ingredients
1/2 C coconut oil or real butter, salted
2/3 C. skim milk
1 1/2 C Bisquick, Heart Smart
1 C fructevia
3 cups fresh or frozen blueberries or aronia berries with 1/8 c. fructevia to sweeten slightly
Directions
Heat oven to 400 degrees F.
Melt butter or coconut oil in a 11x7 baking pan.
Add milk, bisquik and fructevia; stir until smooth.
Heat blueberries in a pan with 1/4 c water and 1/8 c fructevia (toss gently, but don't stir) to allow juice/sauce to form
Drop spoonfuls of blueberry filling over batter.
Bake 30-35 minutes, until golden brown.
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