New
IMPORTANT: www.diabetic-diet-recipes.net is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a
professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to
exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of
the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.
Pumpkin Squares
Ingredients:
2 enveloped unflavored gelatin
3/4 cup unsweetened apple juice
1/2 cup water
1 can (16 ounces) pumpkin
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 package (2.8 ounce size) whipped topping mix (1 envelope)
Skim milk
1/4 cup graham cracker crumbs
Directions:
1. Sprinkle gelatin on apple juice in 1-quart saucepan to soften; add water. Heat over low heat until gelatin is dissolved, stirring constantly; remove from heat. Mix pumpkin, brown sugar, cinnamon, ginger and cloves in medium bowl; stir in gelatin mixture until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon, stirring occasionally.
2. Prepare topping mix as directed on package - except use skim milk. Reserve 1/2 cup topping. Beat pumpkin mixture until smooth and light; fold remaining topping into pumpkin mixture. Sprinkle crumbs in bottom of square pan, 9 x 9 x 2 inches, sprayed with nonstick cooking spray; spread pumpkin mixture in pan. Cover and refrigerate until firm, at least 2 hours. Top with remaining topping.
Makes 12 Servings
Nutritional Info Per Serving:
Calories: 85
Protein: 2 g
Sodium: 20 mg
Cholesterol: 0 mg
Fat: 1 g
Carbohydrates: 17 g
Exchanges: 1/2 Bread/Starch; 1 Vegetable
2 enveloped unflavored gelatin
3/4 cup unsweetened apple juice
1/2 cup water
1 can (16 ounces) pumpkin
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 package (2.8 ounce size) whipped topping mix (1 envelope)
Skim milk
1/4 cup graham cracker crumbs
Directions:
1. Sprinkle gelatin on apple juice in 1-quart saucepan to soften; add water. Heat over low heat until gelatin is dissolved, stirring constantly; remove from heat. Mix pumpkin, brown sugar, cinnamon, ginger and cloves in medium bowl; stir in gelatin mixture until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon, stirring occasionally.
2. Prepare topping mix as directed on package - except use skim milk. Reserve 1/2 cup topping. Beat pumpkin mixture until smooth and light; fold remaining topping into pumpkin mixture. Sprinkle crumbs in bottom of square pan, 9 x 9 x 2 inches, sprayed with nonstick cooking spray; spread pumpkin mixture in pan. Cover and refrigerate until firm, at least 2 hours. Top with remaining topping.
Makes 12 Servings
Nutritional Info Per Serving:
Calories: 85
Protein: 2 g
Sodium: 20 mg
Cholesterol: 0 mg
Fat: 1 g
Carbohydrates: 17 g
Exchanges: 1/2 Bread/Starch; 1 Vegetable