Summer Fruit Cobbler

Summer Fruit Cobbler combines the summer fruit you love, with a tasty pastry and makes you the hero of the day when your family and friends sit down to enjoy this simple, yet elegant cobbler.

Summer Fruit Cobbler Prep Time: 15 min
Cook Time: 30 min
Ready In: 60 min

Servings: 8

Ingredients
Nonstick cooking spray
1½ cups Raspberries
1½ cups Peaches, peeled and sliced
1 cup Strawberries, sliced
¼ cup Sugar
1 tbsp Splenda
2 tbsp Whole-wheat Pastry Flour
1 tsp Cinnamon
¾ cup Whole-wheat Pastry Flour
1 tbsp Sugar
1½ tsp Baking Powder
½ tsp Salt
2½ tbsp Canola Oil
2 tbsp Milk
2 tbsp Egg Whites

Directions
Preheat oven to 350°F. Spray 9-inch × 9-inch square baking pan with nonstick cooking spray.
Put fruit in bottom of baking dish.
In small bowl, mix sugar, Splenda, 2 tablespoons flour and cinnamon; sprinkle evenly over fruit.
In small bowl, sift together ¾ cup flour, 1 tablespoon sugar, baking powder and salt. Add oil, milk and egg whites; stir quickly until just mixed.
Drop dough by spoonfuls over fruit. If desired, loosely spread dough over fruit.
Bake for 25 to 30 minutes, until dough is golden brown.

Tips & Notes
Any combination of fresh fruit will work well with this recipe. You will need a total of 4 cups of fruit. Fruit suggestions include blueberries, blackberries, peaches, mangoes or plums. Keep in mind that calories will vary somewhat with different fruit combinations.
Strawberries, blueberries, blackberries and raspberries are powerful superfoods. They’re rich in nutrients, antioxidants and phytochemicals which may help prevent (and, in some cases, reverse) the effects of diabetes, aging, cardiovascular disease, arthritis, high blood pressure and certain types of cancer.

Nutritional Information Per Serving
Calories: 152
Protein: 3g
Carbohydrates: 26g
Fat: 5g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 248mg
Fiber: 4g

Source: NetPlaces.com

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Pineapple Upside Down Cake

Pineapple Upside Down Cake is a simple and delicious dessert to make for your friends and family. Pineapple does have a high sugar count, which means lots of carbs. So enjoy the taste, but limit yourself to one piece of cake.

Pineapple Upside Down Cake Prep Time: 15 min
Cook Time: 30 min
Ready In: 45 min

Servings: 8

Ingredients
1 tbsp Brown Sugar
1 (8¼ oz) can Unsweetened Crushed Pineapple in juice (drained, juice reserved)
1 envelope Knox Unflavoured Gelatine
2 Eggs
1 Egg White
¾ cup Granulated Sugar
1 tsp Vanilla
¾ cup All-purpose Flour
1 tsp Baking Powder
¼ tsp Salt

Directions
Preheat oven to 375°F. Line 9-inch × 1½-inch round baking pan with waxed paper and spray with nonstick cooking spray.
Sprinkle brown sugar on waxed paper. Spread crushed pineapple evenly in bottom of pan; sprinkle gelatine over top.
In large bowl, beat eggs and egg white until very thick. Gradually beat in granulated sugar.
Add enough water to reserved pineapple juice to measure ⅓ cup; beat into egg mixture along with vanilla.
In separate bowl, mix flour, baking powder and salt; gradually add to egg mixture, beating until batter is smooth. Pour into pan. Bake about 25 to 30 minutes, or until inserted toothpick comes out clean.
Immediately loosen cake from edge of pan with knife; invert pan on plate. Carefully remove waxed paper; slice into 8 pieces.

Tips & Notes
Pineapple is a sweet treat with a lot of health benefits. It is fat-free and full of vitamins and fiber, but what about the carbs? Because pineapple is sweet, there are carbs to consider, especially if you have type 2 diabetes. When you eat carbohydrates, either simple or complex, your body breaks them down into sugars, which are absorbed into the bloodstream. If you have diabetes, this can make your blood sugar rise which can be harmful to your health. It’s a good idea to keep track of how many carbs you eat at a meal.
When counting carbs, fruit is always a healthier nutritional choice than a packaged snack or rich dessert.

Nutritional Information Per Serving
Calories: 138
Protein: 3g
Carbohydrates: 32g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0g
Sodium: 83g
Fiber: 1mg

Source: NetPlaces.com
http://netplaces.com/diabetic-recipes

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Pecan Crusted Roast Pork Loin

Pecan Crusted Roast Pork Loin qualifies as a lean protein. Pork loin is an excellent lean protein with fat burning properties and it is delicious.

Pecan Crusted Roast Pork LoinPrep Time: 15 min
Cook Time: 25 min
Ready In: 45 min

Servings: 4

Ingredients
1 tsp Olive Oil
1 clove Garlic, crushed
1 tsp Brown Sugar
Thyme, Sage and fresh Ground Black Pepper, to taste (optional)
¼ cup Pecans, chopped or ground
12 oz Boneless Pork Loin Roast

Directions
Put olive oil, crushed garlic, brown sugar, and seasonings (if using) in a heavy, freezer-style plastic bag. Work bag until ingredients are mixed. Add roast; turn in bag to coat. Marinate in refrigerator for several hours or overnight.
Preheat oven to 400°F.
Roll pork loin in chopped pecans; place in roasting pan.
Make a tent of aluminum foil; arrange over pork loin, covering nuts completely so they won’t char.
Roast for 10 minutes, then lower heat to 350°F. Continue to roast for another 8 to 15 minutes, or until meat thermometer reads 150°F to 170°F, depending on how well done you prefer it.

Tips & Notes
Create a Celery Roasting Rack
If you prefer to bake a loin roast in a casserole alongside potatoes and carrots, elevate the roast on 2 or 3 stalks of celery. The celery will absorb any fat that drains from the meat so that it’s not absorbed by the other vegetables. After cooking, discard the celery.
Pork often gets a bad reputation, but lean cuts such as pork tenderloin offer surprising health benefits, according to TheFatBurningFurnace.com.
One serving of pork loin is 4 ounces and has 121 calories per serving. Pork loin has a low fat count — just 4 grams per serving — no carbs and no fiber. But what it also shows is an amazing 22 grams of protein per 4 ounces of pork loin
Pork loins also provide us with plenty of essential vitamins, with high levels of thiamin, niacin, vitamin B6, riboflavin and vitamin B12. These vitamins are essential for successful fat loss as well as improved health.
When it comes to minerals, pork loin nutrition facts are packed with them all. Phosphorus, potassium, selenium and zinc are found in large numbers in one serving of pork loin, while calcium, iron, magnesium and manganese are found in lower — but not insignificant — quantities.

Nutritional Information Per Serving
Calories: 209
Protein: 24g
Carbohydrates: 2g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 67mg
Sodium: 47mg
Fiber: 1g

Source: http://netplaces.com

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Tuna Egg Noodle Casserole

Tuna Egg Noodle Casserole is the ultimate comfort food. Its healthy ingredients, smooth texture and delicious taste will make this your go-to dish.

Tuna Egg Noodle CasserolePrep Time: 15 min
Cook Time: 25 min
Ready In: 40 min

Servings: 4

Ingredients
1⅓ cups Egg Noodles (yields 2 cups when cooked)
1 recipe Condensed Cream of Mushroom Soup (recipe below)
1 tsp steamed chopped Onion
1 tbsp steamed chopped Celery
½ cup Skim Milk
1 oz American, Cheddar or Colby Cheese, shredded (to yield ¼ cup)
1 cup frozen mixed Peas and Carrots
1 cup steamed sliced fresh Mushrooms
1 can Tuna packed in water, drained

Cream of Mushroom Soup
Ingredients
½ cup Water
⅛ cup Ener-G Potato Flour
¾ cup finely chopped Fresh Mushrooms
Optional ingredients: 1 tsp chopped Onion, 1 tbsp chopped Celery
Directions
In a microwave-safe covered container, microwave mushrooms (and onion and celery, if using) 2 minutes, or until tender. (About ¾ cup chopped mushrooms will yield ½ cup steamed ones.) Reserve any resulting liquid; add enough water to equal 1 cup.
Place all ingredients in a blender; process. The thickness of soup concentrate will vary according to how much moisture remains in mushrooms. If necessary, add 1 to 2 tablespoons of water to achieve a paste. (Low-sodium canned mushrooms work in this recipe, but the nutritional analysis assumes fresh mushrooms are used. Adjust sodium content accordingly.)
Yields the equivalent of one, 10.75 ounce can of condensed soup.

Directions
Cook egg noodles according to package directions. Drain and return to pan.
Add all remaining ingredients to pan; stir to blend. Cook over medium heat, stirring occasionally, until cheese is melted.

Tips & Notes
Add 1 medium egg (beaten) and 1 tablespoon mayonnaise to give casserole taste of rich, homemade egg noodles, while still maintaining good fat ratio. It’s still less than 300 calories per serving, too.

Nutritional Information Per Serving
(The nutritional analysis for this recipe assumes egg noodles were cooked without salt.)
Calories: 245
Protein: 20g
Carbohydrates: 33g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 46mg
Sodium: 241mg
Fiber: 4g

Source: NetPlaces.com

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