Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 63 of 77)

Almond Macaroon Cookies Recipe

Ingredients:
1 egg white
Stevia (See amounts below)
1 cup ground almonds

Instructions:

Beat egg whites until stiff peaks form. Add Stevia. Fold in almonds. Drop by teaspoonfuls full onto greased cookie sheet.

Bake at 375° F until golden brown or about 8 – 10 minutes.

Very light.

*Stevia is an herb and comes in many forms. Below is the amounts for this recipe.

12 packets Stevia Blend
6 teaspoons Spoonable Stevia Blend
1-1/2 tsp Stevia Extract Liquid
3/4 tsp Pure Stevia Extract Powder
1/6 tsp “Sweet Leaf” Stevia


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Flan Recipe

Ingredients:
3 egg yolks
2 eggs
1-1/2 cups heavy cream
1 cup water
8 packets Stevia
1 teaspoon almond extract
Cooking spray
2 tablespoons chopped almonds

Instructions:

Heat the oven to 350. Pour boiling water into a roasting tray a bit less then half full.

Mix the egg yolks, eggs, cream, water, stevia, and almond extract in a blender until very smooth. Pour into a 1 quart shallow baking dish.

Place the baking dish into the roasting tray and bake 30-35 minutes until a knife inserted in center comes out clean.

Spray a piece of plastic wrap with cooking spray and place over flan.

Refrigerate for 3 hours and garnish with chopped almonds.


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New York Cheese Cake Recipe

Ingredients:
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (refine – put in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (See: Stevia Exchange Amounts)
1/3 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks

Instructions:

Preheat oven to 400 degrees F.

You need to put a cake pan into 1″ of water to make this type of cake. It needs to sit in the middle of the oven. You thus need a cake pan and another pan (roasting pan, etc) where you can put 1″ of water in it and its big enough to hold the cake pan.

In the bowl, use a mixer to beat softened cream cheese, ricotta, sour cream and “sugar substitute” on low speed for about 1 minute until well blended.

Using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended. Do not over-whip.

Pour batter into the cake pan. Place pan into the heated “water bath”. Bake for 15 minutes.

Lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours. It will be done with the top is light golden brown and cake is pulling away from the sides of the pan.

Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will allow cake to keep its height)

Then remove cake and refrigerate before serving.

Serve chilled.

Entire cake is 46 carbs. 8 servings – 4.5 carbs/serving.


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Lemon-Thyme Dessert Recipe

Ingredients:
3 leafy fresh thyme sprigs
1/2 cup granulated sugar substitute – Stevia
2 cups boiling water
1 cup fresh lemon juice (from 5 to 6 lemons)
1 tablespoon grated lemon zest
Salt

Instructions:

In a medium metal bowl, combine thyme and sugar substitute. Pour boiling water over them and stir to dissolve sugar substitute. Steep for 3 minutes, then remove and discard thyme.

Place bowl in freezer until mixture is cool, about 10 minutes. Remove from freezer and whisk in lemon juice, zest, and a pinch of salt. Pour into 2 standard ice cube trays, filling each ice cube compartment to just below the top.

Freeze until mostly frozen through, 1 1/2 to 2 hours. Place cubes in a food processor or blender and pulse very briefly, just until ice becomes granular. (Don’t over process or the dessert will be a liquid.)

Transfer ice to dessert bowls, and serve immediately.


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Lemon Mousse Recipe

Ingredients:
1/2 cup butter
9 egg yolks
4 egg whites
Juice of 4 lemons
2 teaspoons grated rind of lemon peel (zest)
5 packets Stevia (or to taste)
1 1/2 cups heavy cream
1 teaspoon vanilla extract

Instructions:

Melt butter in a medium saucepan over low heat. Remove from heat and whisk in yolks one at a time. Beat in lemon juice, zest and 4 packets Stevia. Chill.

Beat egg whites, vanilla extract and one packet stevia.

Fold into the chilled egg yolk mixture. Beat cream with vanilla extract and fold into the mixture. Fold into the chilled egg yolk mixture.

Spoon into 8 serving cups and chill for at least 2 hours before serving.


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Ice Cream Recipe

Ingredients:
1 Pint of heavy sweet cream
¼ tsp real vanilla extract
Stevia (see below for conversions*)
2 trays of ice

Instructions:

Fill a blender one-third full of ice cubes. Pour in the sweet cream just to the top of the ice cubes. Add in the vanilla and Stevia. Start mixing on slow speed and as the ice breaks up keep increasing the speed of the blender. Assist the stirring as needed with a long spoon.

It will become very thick and smooth and your blender may need a little help in keeping the mixture moving. This will make 4 servings of soft vanilla ice cream containing about 4 grams of carbohydrates per serving. As soon as it is smooth and creamy, quickly dish it out and enjoy!

This must be eaten as soon as it is made or it will get too soft, and it does not freeze well. Best eaten fresh out of the blender. Adding a quarter cup of ripe blueberries and reducing the equivalent volume of sweet cream results in an incredible soft blueberry ice cream!

*Stevia is an herb and comes in many forms. Below is the amounts for this recipe.

12 packets Stevia Blend
6 teaspoons Spoonable Stevia Blend
1-1/2 tsp Stevia Extract Liquid
3/4 tsp Pure Stevia Extract Powder
1/6 tsp “Sweet Leaf” Stevia

Note: Not all Stevia Extract Powders are pure. Look for a 28 mg serving size (or thereabouts). If the serving size is significantly larger, the Stevia isn’t pure.


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Fudge Recipe

Ingredients:
2 tablespoons butter
1 square unsweetened baking chocolate, 1 ounce
1/3 cup ricotta cheese
2 scoops whey protein Isolate, chocolate
1 teaspoon vanilla
2 packets Stevia
1/2 cup toasted slivered almonds

Instructions:

Melt butter and chocolate over very low heat.

Stir in cheese, vanilla, Stevia, and protein powder, mixing well. Stir in nuts.

Let cool a few minutes, then drop onto foil lined cookie sheet. Freeze.

The protein powder gives it the texture of sugar-laden fudge.

The chocolate gives it the richness of real fudge.

Carb Count: 2 carbs per serving. Serving Size : 16.


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French Silk Pie Recipe

ingredients:
1/2 cup butter, softened
16 packets Stevia
2 oz unsweetened baking chocolate
1 teaspoon vanilla
2 eggs

Instructions:

Cream butter and Stevia together.

Melt chocolate and blend into butter mixture when cooled. Stir in vanilla. Mix eggs and add them to the mixture.

Beat well with mixer until smooth. Chill 1-2 hours minimum. Top with whipped cream, if desired.

4 Servings.


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Egg Custard Recipe

Ingredients:
1 pint of heavy whipping cream
3 large eggs
3 tablespoons real vanilla extract
8 packets Stevia

Instructions:

Hand mix eggs and vanilla, blend in cream and Stevia with a series of gentle turns until mixture is smooth. Pour into 6 custard cups (go ahead & invest in a set – you won’t regret it!) that are standing in a pan with about 1 inch of hot water (not boiling).

Cook in oven at 325 degrees for about 30-35 minutes until a knife inserted in center of one of the cups comes clean (since oven temperatures vary, keep checking every 5 minutes if necessary – do not overcook).

Take out of water and set on top of the oven to cool for 30 to 45 minutes.

Sprinkle another packet of Stevia on top and enjoy! Unused portions can be refrigerated.

A lighter texture can be achieved substituting half & half for the heavy cream. (Less than 5 grams carbohydrates per serving.)


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Earl Grey Chocolate Pots De Creme Recipe

Ingredients:
1-1/2 ounces unsweetened baking chocolate, coarsely chopped
1 cut heavy cream
2/3 cup water
3 Earl Grey tea bags
4 large egg yolks
5 tablespoons granular stevia
Whipped cream, sweetened with stevia (optional)

Instructions:

Heat over to 350 F. Place chocolate in a small bowl. In a small saucepan over medium heat, bring cream and water to a simmer. Remove from heat. Pour just enough cream mixture over chocolate to cover (about 1/2 cup).

Add tea bags to remaining cream mixture in pan, steep 10 minutes. Squeeze tea bags over mixture, remove.

Whisk chocolate mixture until smooth. Whisk egg yolks and sugar substitute into the warm cream mixture in saucepan until well mixed, then whisk in the chocolate until smooth.

Pour mixture thorough a sieve into four 4-ounce custard cups. Place cups in a large roasting pan. Place roasting pan in oven and carefully pour boiling water into pan until water comes halfway up side of cups. Cover entire pan with foil and bake 33 to 35 minutes until custards are set but slightly jingly in center. Let stand in pan at room temperature 15 minutes.

Remove cups, cover with plastic wrap (stretch wrap over edges of cup so wrap does not touch custard) and refrigerate until cold. Serve topped with a dollop of whipped cream, if desired.


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