Diabetic Recipes

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Diabetic Breads Recipes

 

Diabetic Recipes - Diabetic Breads

 

Pumpkin Bread

 

Ingredients

1/4 cup margarine, softened
10 3/4 teaspoons Equal® Measure or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful
1 egg
2 egg whites
1/2 to 3/4 teaspoon orange extract
1 cup canned pumpkin
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup raisins, chopped
1/3 cup chopped pecans
3 Tablespoons apricot spreadable fruit
Pecan halves or chopped pecans, optional

Directions

Beat margarine and Equal® Measure until blended in mixer bowl; beat in egg, egg whites, orange extract, and pumpkin. Mix in combined flour, baking powder, baking soda, salt and spices; mix in chopped raisins and chopped pecans.

Spoon batter evenly in greased loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches. Bake bread in preheated 350 degree F oven until browned and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool bread in pan 5 minutes; remove from pan and cool on wire rack. Heat spreadable fruit until melted in small saucepan; brush on bread and garnish with pecans.

Makes 1 loaf (about 16 slices).

Serving size: Yield: Exchanges: Nutrition:

1 slice 16 1 Bread, 1 Fat 125 Calories, 2 g Protein, 18 g Carbo, 5 g Fat

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Peach Muffins

 

Ingredients

1 cup peeled, chopped fresh ripe peaches

1 teaspoon fresh lemon juice

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon mace

1/4 teaspoon salt

1 large egg, or 1/4 cup egg substitute

1/4 cup canola or corn oil

1 cup fat-free milk

Directions

Preheat the oven to 400 degrees F. Prepare a 12-cup muffin pan with nonstick pan spray or line the muffin cups with paper liners.

Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.

In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.

Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour is moistened.

Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 cull.

Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking.

Calories: 154
Protein: 4 g
Sodium: 156 mg
Cholesterol: 18 mg
Fat: 5 g
Carbohydrates: 23 g
Exchanges: 1-1/2 Starch, 1 Fat