Healthy Nut Recipes to Enjoy for Diabetics
These healthy nut
recipes are great for diabetics and non-diabetics to enjoy and not feel guilty. They are low in fats and carbohydrates and not too bad in calories.
Peanut-Apple Crunch Balls
1/3 cup chunky peanut butter
1/4 cup 68% vegetable oil
2 tbsps honey
1 cup rice and wheat cereal flakes, crushed slightly
1 cup bran flakes crushed slightly
1/3 cup finely snipped dried apples
2 tbsps finely chopped peanuts
1/8 tsp apple pie spice
2 oz. white baking chocolate (with cocoa butter), chopped
1/4 tsp shortening
In a medium saucepan, combine peanut butter, vegetable oil spread, and honey. Cook over low heat just until melted and nearly smooth, whisking constantly. Stir in rice and wheat cereal flakes, apples, peanuts, and apple pie spice until mixed.
Divide cereal mixture into 18 portions. using slightly wet hands, shape the cereal mixture into balls. Let stand on a waxed paper-lined baking sheet about 15 minutes or until firm.
In a small saucepan, combine white chocolate and shortening. Cook over low heat until melted, stirring constantly. Drizzle balls with melted white chocolate. Let stand about 15 minutes or until white chocolate is set. If necessary, chill balls until white chocolate is firm. Makes about 18 balls.
Serving per ball is:
6 fat grams (2 grams saturated fat)
1 mg cholesterol
76 mg sodium
9 grams of carb
2 grams protein
1 gram fiber
This healthy nut recipe is made with pecans.
Pecan-Maple Sorbet Cups
2 egg whites
Nonstick cooking spray
1/2 cup ground pecans
3 tbsps butter melted
1/4 tsp. maple flavoring
1/2 cup sugar
1/2 cup all purpose flour
3 cups desired flavor sorbet such as lemon, raspberry, and/or coconut
In a medium bowl, let egg whites stand at room temperature for 30 minutes.
Preheat oven to 375. Line large cookie sheets with foil or parchment paper. If using foil, spray with cooking spray, set aside. In a bowl, combine ground pecans, butter, and maple flavoring; set aside.
Beat egg whites with an electric mixer on medium speed. Beat at medium speed until soft peaks form, (tips curl). Gradually add sugar, beating on high speed until stiff peaks form, (tips stand straight). Fold in about half of the flour. Gently stir in pecan mixture. Fold the remaining flour until thoroughly combined.
For each cookie cup, drop 2 rounded measuring tablespoons of the batter onto prepared cookie sheets, leaving 4 inches between mounds, (place only 2 or 3 mounds on each cookie sheet). Using the back of the spoon, spread each mound into a 4-inch circle. If necessary, coat the back of the spoon with non-stick cooking spray to prevent sticking.
Bake for 5 to 7 minutes or until cookies are golden brown around edges and centers are light brown. Using a wide spatula, immediately remove the cookies and gently press each warm cookie into a 3 1/2 inch, (jumbo) muffin cup, pleating sides as needed to form a cup. Cool cookie cups until they hold their shape. Carefully remove from cups. Cool completely.
To serve, using a small ice cream scoop, scoop sorbet into cookie cups.
8 grams fat
3 grams saturated fat
9 mg cholesterol
42 mg sodium
32 grams carbs
This nut recipe is a favorite and low in carbohydrates!
Nutty Carrot Cake Bars
Nonstick cooking spray
3/4 cup all purpose flour
1/2 cup sugar or Equal
1/4 cup whole wheat flour
1 1/2 tsps pumpkin pie spice
1 tsp. baking powder
1/8 tsp salt
1 cup finely shredded carrots
3/4 cup chopped walnuts or pecans, toasted
1/3 cup refrigerated or frozen egg product. thawed, or 3 egg
whites, lightly beaten
1/4 cup cooking oil
1/4 cup fat-free milk
Preheat oven to 350. Line a 9x9x2-inch baking pan with foil, extending over edges. Lightly coat foil with cooking spray. Set aside.
In a medium bowl, combine all-purpose flour, sugar, whole wheat flour, pumpkin pie spice, baking powder and salt. Add carrots, 1/2 cup of the nuts, the eggs, oil, and milk. Stir just until combined. Spread evenly in the prepared pan.
Bake for 15-18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.
Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting below
1 recipe Fluffy Cream Cheese Frosting which is the following:
Thaw 1/2 cup frozen light whipped topping. In a medium bowl, beat half of a softened 8 ounce package reduced fat cream cheese with an electric mixer on medium speed until smooth. Beat in 1/4 cup vanilla low-fat yogurt until smooth. Fold in thawed whipped topping.
Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars.
7 grams fat (2 grams saturated fat)
5 mg cholesterol
64 mg sodium
12 grams carbs
1 gram fiber
3 grams protein
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