Diabetes Support

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Category: Eggs (Page 11 of 15)

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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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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Diabetic Chocolate Cookies Recipe

Ingredients:
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
12 packets Stevia blend
2 tablespoons unsweetened cocoa powder
1/8 teaspoon peppermint or mint extract

Instructions:

Preheat oven to 275. In batter bowl, beat egg whites on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat 1-2 minutes of until soft peaks form. (Tips of peaks will curl down when beaters are lifted.) Continue beating on high speed, gradually adding Stevia in a slow, steady stream. (Do not add all of the Stevia at once.) Continue beating on high speed 3-4 minutes or until dissolved, mixture is glossy and stiff peaks form. (Tips of peaks will remain upright when beaters are lifted.)

Place cocoa powder in a shaker; sprinkle over egg whites. Using spatula, gently fold cocoa powder into egg whites just until cocoa powder disappears. Gently fold in peppermint extract.

Fill cookie decorating or cookie press with meringue mixture. Make mixture into small rosettes, about 1 1/2 inches in diameter, 1 inch apart. Refill decorator as needed.

Bake 1 hour. Meringues should look dry and have small cracks on the surface. Turn oven off and leave meringues in oven with door slightly ajar for 30-60 minutes or until meringues are thoroughly dry.

Yield: 36 meringue cookies

Variation: Cinnamon Chocolate Meringues: Omit peppermint extract. Combine 1/4 teaspoon ground cinnamon and Stevia in Step 1. Proceed as recipe directs.


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Pudding Recipe

Ingredients:
3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
1/2 cup stevia
1 tsp vanilla extract
Cinnamon

Instructions:

Combine all ingredients in blender until almost smooth.

Pour into 6, 6oz -175ml custard cups. Sprinkle with cinnamon.

Place in a baking pan. Pour hot water in pan to reach 1″ -25mm up sides of custard cups.

Bake at 350 F or 180 C for 35 minutes.


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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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Baked Custard Recipe for Diabetics

Ingredients:
4 Large Eggs
1/2 Cup exchange – Stevia
½ Teaspoon salt
1 ½ Cups Heavy Cream
1 Cup Water
1 Teaspoon Vanilla Extract
1/8 to ¼ Teaspoon Ground Nutmeg , for garnish

Instructions:

Preheat oven to 350 F

COMBINE eggs, Stevia and salt in large mixing bowl. Add cream, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg, Place cups in 13X9-inch baking pan; fill pan with hot water to 1-inch depth.

BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.

Carb Count: 1.9 per serving. Servings 6.


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Diabetic Cheesecake Recipe

Ingredients:
Crust: 1 ½ Cup fine ground almonds
2 tablespoons melted butter
1 tablespoon Stevia

Cheese Cake: 5 – 8oz package of cream cheese
5 large eggs
2 large egg yolks
¼ cup heavy cream
½ teaspoon of vanilla extract
½ teaspoon of either almond or lemon extract (my favorite is the almond)
1 ¾ cups Stevia (approximately 42 packets)

Instructions:

Crust: Mix all ingredients – press evenly into a greased “spring form pan” (I line the bottom and sides of the pan with the new Non-Stick Aluminum foil). Bake crust for 10 minutes at 350° and let cool before adding cheesecake mix.

Cheese Cake: Preheat the oven to 475°.

In a bowl beat cream cheese with sweetener until smooth. Add eggs, cream, yolks and extracts – beat for 5 minutes. Pour mixture into greased or lined spring form pan, and bake for 12 minutes. Turn oven down to 350° and bake for 35 minutes longer. Turn off oven and leave cake in for another 30 minutes.

Remove cake and let cool completely in pan. Refrigerate overnight and remove from pan before serving. Cake may crack during baking but don’t worry – it’s normal. We top the cheesecake with a no-sugar jelly (we like “Fifty50″ brand the best – some of the flavors are peach, black-berry, apricot, and strawberry).

You won’t believe how good this is!
– created and offered by Ann, Rosanne and Jeffrey Lada

Carb Count: 4.4 g per serving.


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Cinnamon Meringues Recipe

Ingredients:
2 egg whites
1/4 teaspoon cream of tartar
12 packets Stevia
2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Dash salt

Instructions:

In a medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, Stevia, vanilla and almond extracts.

Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees F for 30 minutes.

Carb Count: 0.9 per serving. 4 servings.


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Cinnamon Spice Pork Rind Cake Recipe

Ingredients:
7 egg whites, room temperature
2 cups of pork rind flour
6 tablespoons spoonable Stevia (use more or less to adjust to personal tastes) See exchanges with different types of Stevia.
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream
3/4 cup boiling water
4 egg yolks

Cream Cheese Frosting: 8 oz. cream cheese
1/4 cup butter
1 tablespoon vanilla
Stevia to taste

Instructions:

Make pork rinds into flour.

To sour the cream, add 2 tablespoons vinegar to the heavy whipping cream. To scald cream, bring to a slow boil and remove from heat immediately.

Preheat oven to 350F. Lightly grease one 16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8 square cake pans. Set aside.

In a large bowl, add pork rind flour, sweetener, cinnamon, nutmeg, baking powder, and baking soda. Mix until thoroughly blended. Add scaled, soured cream and boiling water. Beat on low speed with an electric mixer, or with a hand whisk, until well blended. Add egg yolks and beat until smooth.

Beat egg whites until egg whites are thick and frothy. Use a hand mixer on high and continue beating egg whites until stiff, white peaks form. Gently fold in 1/4 of the egg whites into the cinnamon batter.

Fold in the remaining egg whites.

Bake for 30-35 min.

Mix ingredients for cream cheese frosting and frost, if desired.

Approximately 4-5 carbs per serving (1/16th of the cake)


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Baked Cottage Cheese Custard Recipe

Ingredients:
3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
12 packets Stevia
1 teaspoon vanilla
Cinnamon

Instructions:

Combine all ingredients EXCEPT cinnamon in the blender. Blend until almost smooth.

Pour into 6 – 6 oz. custard cups. Sprinkle with cinnamon.

Place in a large baking pan, and pour hot water in pan to reach 1 inch of custard cups. Bake at 350°F-180°C for 30-35 minutes. Refrigerate.

Carb Count: 2.3 per serving. Serves 6.


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