Diabetic Recipes – Snacks

Source: Brown Bag Success: Making Healthy Lunches Your Kids Won’t Trade by Sandra Nissenberg and Barbara Pearl

Cheesy Pretzels

Ingredients:

1-1/2 c flour
1/2 c shredded cheddar cheese
2/3 c lowfat milk
2 tbsp margarine
2 tsp baking powder
1 tsp sugar
1/2 tsp salt
cooking spray
1 egg, beaten
coarse or kosher salt

Directions:

Preheat oven to 400°F. Spray cooking sheet with cooking spray and set aside. In a large bowl, combine all ingredients except egg and coarse or kosher salt. Remove dough from bowl and knead for 1 to 2 minutes on a lightly floured surface. Break dough into pieces and roll into thin ropes.  Twist into pretzel shapes or other shapes and place on prepared cookie sheet. Brush dough with beaten egg. Sprinkle with coarse salt.  Bake 10 to 15 minutes or until browned. 

Makes 12 Small or 6 Large Pretzels.

Dietary Exchanges: 1 Bread, 1 Fat

Nutrients Per Serving:
107 Calories
4 g Total Fat
13 g Carbohydrate
4 g Protein

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Shake and Take Mix

Ingredients:

1-1/2 c small fish cracker, any flavor
1-1/2 c round oyster crackers
1 c pretzels, any shape
1/4 pkg dry buttermilk salad dressing mix (do not prepare)
1 tbsp oil

Directions:

Combine crackers and pretzels in large bowl or bag.  Mix together salad dressing mix and oil.  Pour dressing over dry ingredients.  Toss or shake well.  Store in airtight container. 

Makes 8 Servings.

Dietary Exchanges: 1 Bread, 1 Fat

Nutrients Per Serving:
145 Calories
6 g Total Fat
20 g Carbohydrate
3 g Protein