Diabetic Recipes–Iced Espresso Latte

Posted: September 26, 2012 | Author: | Filed under: Uncategorized | Tags: , , , , | 1 Comment

Please visit our website: www.mydiabetictesting.com

Iced Espresso Latte

Ingredients:

  • 2 cups brewed decaffeinated espresso coffee, cooled
  • 2 Tablespoons golden brown sugar
  • 1 1/2 cups fat-free milk
  • 2 Tablespoons sugar-free almond syrup
  • Ice cubes
  • 1 cup fat-free whipped topping (optional)
  • 1 teaspoons ground espresso beans (optional)

Directions:

  1. In a pitcher, combine the espresso, brown sugar, milk, and syrup. Stir to mix evenly. Refrigerate until cold.
  2. Fill 4 glasses with ice cubes. Pour coffee over ice. Add 1/4 cup whipped topping to each drink and sprinkle with ground espresso beans.

Nutritional Information:

Per serving (1 glass): 91 calories, 3 g protein, 20 g carbohydrate, 0 g total fat, 0 g saturated fat, 0 g monounsaturated fat, 2 mg cholesterol, 61 mg sodium, 0 g fiber, 177 mg potassium, 92 mg calcium

Diabetic Recipes–Morning Glory Muffins

Posted: September 26, 2012 | Author: | Filed under: Uncategorized | Tags: , , , , | Leave a comment

Please visit our website: www.mydiabetictesting.com

Morning Glory Muffins

MAKES 18 SMALL MUFFINS

Ingredients:

  • 1 cup all-purpose (plain) flour
  • 1 cup whole-wheat flour
  • 3/4 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 cup egg substitute
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 cups chopped apples (unpeeled)
  • 1/2 cup raisins
  • 3/4 cup grated carrots
  • 2 Tablespoons chopped pecans

Directions:

  1. Preheat the oven to 350 degrees. Line a muffin pan with paper or foil liners.
  2. In a large bowl, combine the flours, sugar, baking soda, and cinnamon. Whisk to blend evenly.
  3. In a separate bowl, add the egg substitute, oil, applesauce, and vanilla. Stir in the apples, raisins, and carrots. Add to the flour mixture and blend until just moistened but slightly lumpy.
  4. Spoon the batter into muffin cups, filling each cup about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes.
  5. Let cool for 5 minutes, then transfer the muffins to a wire rack and let cool completely.

Nutrition Information:

Per serving (1 muffin): 180 calories, 3 g protein, 26 g carbohydrate, 7 g total fat, 1 g saturated fat, 2 g monounsaturated fat, 163 mg sodium, 2 g fiber, 125 mg potassium, 15 mg calcium