Skip to content Skip to sidebar Skip to footer


Source: The Recipe to Healthy Living with Diabetes, Albertson’s, Inc. 2006


Strawberry Cream Pie


Ingredients:


2-1/2 c strawberries
1/4 c sugar
1 envelope unflavored gelatin
2 tbsp frozen limeade concentrate or frozen lemonade concentrate, thawed
3 slightly beaten egg whites
1 tbsp tequila or orange juice
1 3-oz package ladyfingers, split
2 tbsp orange juice
1/2 or an 8-oz container frozen light whipped dessert topping, thawed
sliced strawberries (optional)
fresh mint (optional)


Directions:


Place the 2 1/2 c strawberries in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Measure strawberries (you should have about 1-1/2 cups). In a medium saucepan stir together the sugar and gelatin. Stir in the blended strawberries and limeade and lemonade concentrate. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the egg whites. Return mixture to the saucepan. Cook, stirring constantly, over low heat about 2 minutes or until mixture is slightly thickened. Do not boil. Pour into a medium bowl; stir in tequila or orange juice. Chill until mixture mounds when spooned, stirring occasionally (about 2 hours). Meanwhile, cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9 inch tart pan with a removable bottom or a 9 inch springform pan. Arrange remaining split ladyfingers in the bottom of the pan. Drizzle the 2 tbsp. orange juice over  the ladyfingers. Fold whipped topping into strawberry mixture. Spoon into prepared pan. Cover and chill about 2 hours or until set. If desired, garnish with the sliced strawberries and mint.


Makes 8 Servings.


Nutrients Per Serving:
130 Calories
3 g Total Fat
2 g Saturated Fat
39 mg Cholesterol
48 mg Sodium
22 g Carbohydrate
1 g Fiber
4 g Protein


******************************************


Fruit Kabobs


Ingredients:


3/4 c cantaloupe chunks
3/4 c honeydew melon chunks
3/4 c small strawberries
3/4 c pineapple chunks
2 small bananas, peeled and cut into 1 inch slices
1 c orange juice
1/4 c lime juice
1 8-oz carton vanilla low-fat or fat-free yogurt
2 tbsp frozen orange juice concentrate, thawed
ground nutmeg or ground cinnamon (optional)


Directions:


On eight 6-inch or four 10-inch skewers alternately thread the cantaloupe, honeydew melon, strawberries, pineapple, and bananas. Place kabobs in a glass baking dish. Combine orange juice and lime juice; pour evenly over kabobs. Cover, chill kabobs for 30 to 60 minutes, turning occasionally. Meanwhile, for dip, in a small bowl stir together the yogurt and orange juice concentrate. Cover and chill until ready to serve. To serve, arrange the kabobs on a serving platter; discard juice mixture. If desired, sprinkle nutmeg or cinnamon over dip. Serve dip with kabobs.


Makes 8 Servings.


Dietary Exchanges: 1.5 Fruit


Nutrients per Serving:
91 Calories
1 g Total Fat
0 g Saturated Fat
2 mg Cholesterol
20 mg Sodium
21 g Carbohydrate
1 g Fiber
2 g Protein


******************************************


Mango Yogurt Pops


Ingredients:


1 tsp unflavored gelatin
1/3 c peach nectar or apricot nectar
2 6- to 8-oz cartons vanilla or peach fat-free yogurt with sweetener
1/3 of a 26-oz jar refrigerated mango slices, drained, or one 8-oz can peach slices, drained


Directions:


In a small saucepan combine the unflavored gelatin and peach or apricot nectar. Let stand for 5 min. Cook and stir over medium heat until gelatin is dissolved. In a blender container combine gelatin mixture, yogurt, and drained mango or peach slices. Cover and blend until smooth. Spoon mixture into eight 3-oz paper cups. Cover each cup with foil. Cut a small slit in the center of each foil cover and insert a rounded wooden stick into each. Freeze pops for 4 to 6 hours or until firm. To serve, remove the foil and tear paper cups away from pops.


Makes 8 Pops.


Dietary Exchanges: .5 Milk


Nutrients Per Serving:
49 Calories
0 g Total Fat
0 g Saturated Fat
1 mg Cholesterol
28 mg Sodium
10 g Carbohydrate
0 g Fiber
2 g Protein