GOOD OLD-FASHIONED CHERRY PIE

For those special occasions that call for pie or those times when you just crave a slice of pie! Remember this is a dessert, one slice a day! Share with family and friends or take when you are asked to bring a dish or dessert to other occasions. This way you will know there is a dessert you can have, too.  Most diabetics can fit this into their diets occasionally. If you can't, sorry about that

pastry for a 2-crust pie (made without sugar)

2 cans (15-oz each) pitted tart cherries

1 cup Splenda Granulated

3 tbsp cornstarch

2 tsp white whole wheat flour or almond meal/flour

2 tsp lemon juice

1/4 tsp vanilla extract

1/4 tsp almond extract or flavoring

3 to 4 drops liquid red food coloring, optional

pinch of salt

EGG WASH: 1 egg, beaten with 1 tbsp water

Preheat oven to 425 degrees.

Make the egg wash.

Line a 9-inch pie plate with pastry; brush entire bottom and sides of crust with egg wash.  Reserve remaining egg wash.  Refrigerate until ready to fill.

Drain the cherries; reserve the juice and set cherries aside.

In a 2-quart saucepan combine the Splenda, cornstarch, flour, and reserved cherry juice.  Cook mixture over medium heat, stirring constantly, until mixture comes to a slow boil.  Cook for 1 minute; remove from heat

Add the lemon juice, vanilla extract, almond extract, food coloring - if using, and salt; stir to combine well.  Fold in the cherries and pour into the chilled crust.  Top pie with a top crust or lattice crust strips, turning edges under and crimping to seal.  Brush top crust with remaining egg wash and cut air slits in top if using a solid crust. 

Use a pie shield or cover edges with a loose foil rim to prevent edge of crust from getting too brown.  Bake at 425 degrees for approximately a half hour or until crust is golden and filling is bubbly.

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SWEET AND SOUR BEEF AND CABBAGE

1 1/2 lbs lean ground chuck

1/2 cup chopped onion

1/2 cup sliced celery

1/2 cup chopped green bell pepper

2 tbsp dried parsley flakes

3/4 tsp salt

1/4 tsp garlic powder

1/4 tsp black pepper

1 medium head of cabbage, cored, cut into 6 wedges (I cut mine up rather than wedges)

1/2 cup tomato sauce

1/4 cup vinegar

1 tbsp Splenda brown sugar blend

In a large skillet, over medium heat, cook the ground chuck, onion, celery, and bell pepper until the meat is browned and the veggies are tender. Drain in a colander and rinse with hot water. Wipe the skillet with paper toweling to remove excess grease. Return the mixture to the skillet. Sprinkle the parsley flakes, salt, pepper and garlic powder over the mixture. Arrange the cabbage wedges over the mixture. Combine the tomato sauce, vinegar, and Splenda brown sugar blend; stir until well blended. Pour the sauce over the cabbage and meat mixture. Cover and bring the ingredients to a boil. Reduce the heat and simmer 15 to 20 minutes. Serve immediately while hot.

KETO COLE SLAW

Let me state up front that I do not follow the KETO diet plan nor do I recommend it. I do, however, use a recipe from time to time that sounds good. This recipe fits into that category. I saw this recipe on the internet; my info is in ( ). This is a tasty low-carb recipe. I believe the carbs per serving are less than 3g per 1 cup.

1 16oz bag of cole slaw mix (I like to chop my slaw mix)

1/4 cup sour cream

3/4 cup mayonnaise (I use only olive oil mayonnaise)

1 tbsp Pyure (I use1/2 to 1 packet of Splenda or Stevia)

Combine all ingredients in a large bowl and stir together until well combined.

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GRILLED EGGPLANT WITH MINT VINAIGRETTE

2 eggplants (1lb each), cut crosswise into 1/2-inch-thick slices

1/2 cup extra virgin olive oil

1 lemon

2 tbsp white wine vinegar

1/4 cup finely chopped shallots

1 tbsp finely chopped fresh mint, plus small leaves for garnish

Small square feta cheese, for shaving

Lay eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with kosher salt. Set aside about 30 minutes, or until moisture beads on top of eggplant.

Prepare grill for medium-high heat. Rinse eggplant to remove excess salt and pat dry. Brush slices with 3 tablespoons of olive oil, coating both sides. Season with salt and pepper to taste. Working in batches, grill eggplant about 5 minutes per side, or until char marks form and eggplant is very tender. Transfer to platter as you finish each batch.

Meanwhile, grate zest of lemon into a small bowl. Halve lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in vinegar, shallots, chopped mint and remaining 5 tablespoons oil. Season vinaigrette to taste with salt and pepper. Spoon vinaigrette over grilled eggplant and sprinkle with mint leaves. Using vegetable peeler, shave thin slices of feta over eggplant. Sprinkle with pepper and serve.

Yield: 4 servings Per serving: 372 calories, Fat 31g (6g sat), 286 sodium, 23g carbs, 10g fiber, 6g protein Diabetic Exchanges: 3 vegetable, 1/2 milk, 2 fat

recipe and photo Saturday Evening Post 2025

CHURRO ALMONDS

1/4 cup Stevia (not liquid)

3 tbsp cinnamon

1/2 tsp salt

1/4 tsp cayenne

1/4 cup water

1/2 tsp vanilla extract

2 cups almonds

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper and spray paper with nonstick cooking spray; set aside.

In a medium-size mixing bowl, stir together the stevia, cinnamon, salt, and cayenne.

In a separate medium-size mixing bowl, whisk together water and vanilla; stir in almonds.

Transfer the wet almonds to the dry mixture and stir until well coated.

Spread out on the prepared baking sheet and bake at 350 degrees for 15 minutes, stirring occasionally.

Leftovers should be stored in an airtight container.

Yield: Serves 8

recipe and photo from Kroger a few years ago

GRILLED WEDGE SALAD

1 medium to large head iceberg lettuce

olive oil

Fresh ground pepper

Blue Cheese Dressing

Chopped cherry tomatoes

chopped cooked bacon

crumbled blue cheese

Cut lettuce into 4 wedges and brush the cut sides with olive oil. Sprinkle with pepper.

Grill wedges over medium-high heat until they are grill marked, 1 to 2 minutes per cut side.

Place on serving platter and top with the dressing, tomatoes, bacon and the crumbled blue cheese.

Yield 4 servings

Food Network recipe idea and picture

 

GINGER & LIME VINAIGRETTE

1/4 cup chopped fresh cilantro

3 tbsp fresh lime juice

2 tbsp canola or extra-virgin olive oil

1 1/2 teaspoons grated fresh ginger

Dash of salt

Dash of freshly ground black pepper

Stir all ingredients together in a bowl, using a whisk. Serve over lettuce or pasta salad.

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APPLE GROWERS DIABETIC APPLE CRISP

6 large Granny Smith apples
juice of 1/2 lemon
1 1/2 tsp cornstarch
1/4 cup Splenda or Stevia granular

TOPPING:
1/2 cup cold butter
1/4 cup + 1 tbsp Splenda Brown Sugar Blend
1/2 cup white whole-wheat flour
1/2 cup raw oats
1/2 tsp ground cinnamon
dash of salt, optional

Preheat oven to 375 degrees. Spray a 9 X 9-inch baking pan or dish with nonstick cooking spray; set aside.

Peel, core and slice apples; toss with the lemon juice. Stir in the cornstarch and Splenda granular. Place apple mixture in the baking dish spreading out evenly.

To make topping, mix together the Splenda Brown Sugar blend, flour, cinnamon, and salt, if using. Using a pastry blender or two knives, cut in the butter until the mixture is about the size of small peas. Add the oats and work the dough with your hands until it starts to clump together. Sprinkle topping over the apples. Bake at 375 degrees for 45 to 50 minutes.

Yield: 9 servings (Remember, diabetics only have 1 serving per day.

 

SCALLOPS AND GREENS SALAD

Scallops are a great seafood choice for diabetic as they have a high protein content.

1 pkg (12-oz frozen scallops, cooked and chilled

6 cups mixed salad greens

4-oz shredded Mozzarella cheese

3 hard-boiled eggs, sliced

1/3 cup chopped celery

1/3 cup low or no sugar vinaigrette/Italian salad dressing of your choice

Lemon slices, optional

In a large bowl toss together all ingredients. except salad dressing. Chill for at least an hour.

Before serving, drizzle with the salad dressing. Garnish with lemon slices, if using.

file photo for reference only

CHEESE ROLLS

1 lb mild Cheddar cheese (warm until pliable)

1 8-oz block cream cheese, softened

Dash of minced garlic

1 cup pecans, chopped fine

Mix the two cheeses together with the garlic. Shape mixture into 2 small rolls and roll in the pecans. Chill. To serve, slice and serve with an assortment of whole-grain crackers.

file photo for reference