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Source: Diabetic Cooking July/August 2008

Deli Beef Wraps with Creamy Honey-Mustard Spread

Ingredients:

3 tbsp light mayonaise
1 tbsp honey mustard
1 1/2 tsp packed dark brown sugar (optional)
4 whole-grain or whole-wheat tortillas
2 c packed shredded lettuce
6 oz thinly sliced deli roast beef
1 medium green bell pepper, thinly sliced
1/4 c thinly sliced red onion
4 sheets aluminum foil

Directions:

Stir together mayonaise, mustard, and sugar, if desired, in small bowl. Spread equal amounts on each tortilla. Layer remaining ingredients equally on tortillas. Roll up tortilla. Refrigerate until served. (May be up to 6 hours in advance, if desired.)

Makes 4 Servings.

Dietary Exchanges: 2 Starch, 1 Meat, 1 Fat

Nutrients Per Serving:
245 Calories
10 g Total Fat
2 g Saturated Fat
11 g Protein
28 g Carbohydrate
24 mg Cholesterol
2 g Fiber
825 mg Sodium

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Sweet Italian Marinated Vegetable Salad

Ingredients:

5 oz grape or cherry tomatoes, halved
1/2 c chopped green bell pepper
1/4 c finely chopped red onion
1/2 can (14 oz) quartered artichoke hearts, drained
2 oz mozzarella, cut into 1/4-inch cubes
1 tbsp chopped fresh oregano or 1 tsp dried oregano, crushed
2 tbsp white or rice wine vinegar
2 tsp sugar
1/8 tsp salt
1/8 tsp dried pepper flakes

Directions:

Stir together all ingredients in medium bowl. For pronounced flavor, serve immediately, or chill 1 hour for more blended flavor.

Makes 4 (3/4 cup) Servings.

Dietary Exchanges: 2 Vegetable, 1 Fat

Nutrients Per Serving:
97 Calories
6 g Total Fat
1 g Saturated Fat
4 g Protein
9 g Carbohydrate
9 mg Cholesterol
3 g Fiber
305 mg Sodium

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Pineapple Coconut Cupcakes

Ingredients:

1 package (18 1/4 oz) white cake mix
1 large egg
1 egg white
2 tbsp canola oil
12 oz sugar-free lemon-lime soda
1/2 c flaked sweetened coconut
1 can (20 oz) crushed pineapple in its own juice
1 tbsp plus 1 tsp cornstarch
2 c sugar-free whipped topping

Directions:

Preheat over according to directions on cake mix package. Place paper liners into 24 standard (2 1/2-inch) muffin cups; set aside. Place cake mix, egg, egg white, oil and soda into large mixing bowl. Mix according to package directions, using electric mixer. Spoon equal amounts of batter into each paper liner. Bake 14 minutes or until toothpick inserted into center comes out clean. Cool in pans on wire rack 10 minutes. Transfer to rack to cool completely. Heat medium saucepan over medium-high heat until hot. Add coconut. Cook and stir 2 minutes or until golden immediately transfer to plate; set aside to cool. Combine pineapple with its juice and cornstarch in saucepan. Bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat. Cool completely in saucepan. Spoon 1 rounded tablespoon whipped topping onto each cooled cupcake. Spoon 1 rounded tablespoon pineapple mixture on top of whipped topping. Sprinkle evenly with toasted coconut. Cover with plastic wrap. Refrigerate until served.

Makes 24 Servings.

Dietary Exchages: 1 1/2 Starch, 1 Fat

Nutrients Per Serving:
144 Calories
5 g Total Fat
2 g Saturated Fat
2 g Protein
24 g Carbohydrate
9 mg Cholesterol
<1 g Fiber
155 mg Sodium