Diabetic Recipes

The Holidays are here and you've eaten (or over eaten) some great meals. Now let's try some healthy AND tasty recipes for a nice leisurely New Year's Brunch from America's Healthiest Mom, Jyl Steinback.

Pineapple-Tangerine Refresher
Crustless Spinach Quiche
Orange French Toast
Very Veggie Omelet
Honey-Cheese Crepes
Sweet Cinnamon-Raisin Spread
Honey-Yogurt Fruit Salad

Pineapple-Tangerine Refresher
Serves:  6
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

3 tangerines
½ pineapple, sliced
1 32 oz. bottle sodium-free seltzer, chilled
2 tbsp. sugar (optional)

Squeeze the juice from the tangerines into a small bowl. Chop pineapple slices in a food processor or blender until coarsely chopped. Place pineapple and juice in a 2 quart pitcher and add tangerine juice. Stir in seltzer and sugar. Pour over ice.

Crustless Spinach Quiche
Serves:  8
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

16 oz. fat-free egg substitute
⅓ cup flour
1 tsp. baking powder
16 oz. nonfat cottage cheese
1 10 oz. package frozen chopped spinach, thawed and squeezed dry*
¼ cup thinly sliced green onions
¼ tsp. cayenne pepper

Preheat oven to 400° F. Lightly spray a 10 inch quiche or pie dish with cooking spray. Mix all filling ingredients in a large bowl. Pour into pie dish and bake 15 minutes. Lower heat to 350° F and bake 35 to 40 minutes longer, until filling is set and a toothpick inserted in the center comes out clean. Let cool 10 minutes on wire rack before serving.
*Chopped broccoli may be substituted for the spinach.

Orange French Toast
Serves:  8
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

1 loaf fat-free sourdough bread, sliced thick
2 cartons fat-free egg substitute, thawed
½ cup orange juice
1 tbsp. vanilla extract
2 tbsp. cinnamon
powdered sugar (optional)

Mix egg substitute, orange juice, vanilla extract and cinnamon in a large bowl. Place slices of sourdough bread into egg mixture and let soak for 1 minute. Remove bread slices and place in baking dish. Pour remaining egg mixture over bread and let it soak for about 15 minutes. Remove bread slices from egg mixture and sprinkle both sides of the bread with cinnamon. Lightly spray a nonstick skillet with cooking spray and heat over medium heat. Cook bread slices over medium heat 5 to 7 minutes, or until both sides of the bread are crisp. Sprinkle powdered sugar on top (optional) and serve with fresh fruit.

Very Veggie Omelet
Serves:  6
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

¾ cup fat-free egg substitute
½ tsp. garlic powder
pepper to taste
½ cup chopped onion
½ cup sliced fresh mushrooms
¼ cup diced yellow pepper
¼ cup diced red pepper
1½ cups fat-free shredded mozzarella cheese

Combine onion, mushrooms, and peppers in a microwave-safe dish. Cover tightly with plastic wrap, and cook on HIGH 2 minutes, or until vegetables are slightly soft. Drain vegetables well. Beat egg substitute with garlic powder and pepper in a mixing bowl, and stir in cheese. Pour egg mixture over cooked vegetables and cook on MEDIUM 8 to 10 minutes or until eggs are set. Turn dish halfway through cooking time.

Honey-Cheese Crepes
Serves:  4
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

½ cup flour
⅔ cup skim milk
1 large egg white
½ cup nonfat cottage cheese
2 tsp. honey
⅛ tsp. ginger
cinnamon to taste

Combine the milk and egg white in a small bowl. Add the milk mixture to the flour, stirring just to combine the ingredients. Lightly spray a nonstick skillet with cooking spray and set over moderately high heat. When the skillet is hot, pour in 2 tablespoons of the batter, turning the pan to make a thin pancake. Cook for 30 seconds on each side, or until the crepe is golden brown. Transfer to a plate, top with wax paper, and repeat until all the batter is used.
Combine the cottage cheese, honey, ginger, and cinnamon, and blend until mixture is very smooth. Spread each crepe with a tablespoon of cheese mixture, fold in half, then fold in half again. The crepes can be prepared in advance, stacked between sheets of wax paper, wrapped, and frozen. Thaw before serving.

Sweet Cinnamon-Raisin Spread
Serves:  6
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

1 cup nonfat cottage cheese
2 tbsp. nonfat plain yogurt
1 tbsp. honey
1 tbsp. brown sugar
⅛ tsp. cinnamon
½ cup raisins

Place cottage cheese in a food processor or blender and blend until very smooth, about 1 minute. Combine cheese, yogurt, honey, sugar and cinnamon in a bowl until well blended. Stir in raisins. Refrigerate, covered, at least 2 hours for cheese to set and raisins to soften.
Great with plain or flavored bialys!

Honey-Yogurt Fruit Salad
Serves:  8
Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback (www.AmericasHealthiestMom.com)

1 8 oz. carton nonfat plain yogurt
2 tbsp. honey

1 tsp. grated lime peel
3 plums, quartered
2 peaches, sliced
1 pint strawberries
½ pint blueberries
½ honeydew melon, cut in chunks or balls

Combine yogurt, honey, and lime peel in a small bowl, blend well, and set aside. Arrange fruit on a large platter and serve with honey-yogurt sauce.