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Anyone have diabetic-friendly low-carb recipes for kugels or desserts?
This kugel is very good.
Spinach Vegetable Kugel
Prep Time: 5 Minutes; Servings: 6;
The vegetables for this colorful, vitamin-packed kugel can be prepared quickly in the food processor. Double the recipe for a large crowd. It’s a winner! Use frozen spinach instead of fresh if you prefer.
Ingredients
10 oz. package (300g) fresh spinach
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
1 carrots, grated
1 cup mushrooms, chopped
1 tablespoon olive oil
2 eggs plus 2 whites (or 3 eggs)
3/4 teaspoon salt
1/4 teaspoon each pepper and garlic powder
1tablespoon onion soup mix
1/4 cup matzo meal, preferably whole wheat
Directions
Preheat oven to 350 degrees F. Wash spinach thoroughly. Remove and discard tough stems. Cook spinach in a covered saucepan until wilted, about 3 minutes (or microwave on HIGH for 4 minutes). Don’t add any water. The water clinging to the leaves will provide enough steam to cook it. Cool and squeeze very dry.
Nutritional Information (Per Serving)
Calories: 81
Protein: 4 g
Fat: 2.7 g
Carbohydrates: 11 g
Exchanges: 1/3 Bread/Starch; 1/2 Vegetable
Source: The Diabetic Newsletter – 7/2/99
I got this from YWN
Low Fat Zucchini Chocolate Muffins
(Tuesday, December 21st, 2010)
My friend Elana gave me this recipe. They are a great after-school snack with only 92 calories each. (mothers need an after-school snack to!)
Ingredients
1/3 cup boiling water
2 cups shredded zucchini
1 1/2 cups flour
1/2 cup cocoa
3/4 cup sugar
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup vegetable oil (canola is good!)
3 eggs
1 teaspoon vanilla
Directions
Preheat oven to 350 degrees. In large bowl, pour boiling water over zucchini. Add all other ingredients and stir just until well combined. Line muffin pans with paper muffin cups, and use a 1/4 cup measure to pour batter into cups. Bake for 30 minutes. Yields 18 muffins.
Number of Servings: 18
By Emuna Braverman and Elizabeth Kurtz, of http://www.gourmetkoshercooking.com
Strawberry-Rhubarb Compote
1 pkg frozen straberries
2 pkgs frozen rhubarb
1 apple, grated
Splenda to taste
Put rhubarb and grated in a very deep pot. Barely cover with water. Cook until almost soft. Then add frozen strawberries and cook for 5 minutes or so. Sweeten to taste.
This frezzes very well. It can be used as a dessert by itself or as a sauce over ice cream. This is a staple in my house. I use xylitol when I’m serving it for young children & I don’t want to use splenda.
Try substituting Splenda for the sugar in that recipe.
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