LIME-HERB HOLLANDAISE

4 egg yolks

2 tsp fresh lime juice

10 tbsp butter, melted

2 tbsp chopped fresh cilantro, parsley, and/or chives

1/2 tsp kosher salt

pinch of cayenne pepper

Put a small glass of warm water by the stovetop. Whisk together egg yolks and lime juice in a medium glass or metal bowl until well combined and smooth. Set bowl over a small saucepan of simmering water but bowl should not touch the water. Whisk egg mixture constantly, occasionally moving bowl on and off saucepan, until thickened, light yellow and doubled in volume*. Remove bowl from heat. If mixture starts to thicken too much, whisk 1 tablespoon of the warm water in the glass, into the mixture. Remove saucepan from heat.

Set bowl over steaming water in the saucepan. Gradually drizzle melted butter into egg mixture, 1 tablespoon at a time, whisking constantly until all butter is incorporated. Note: if you add butter too quickly, the mixture will separate. Whisk in herbs, salt and cayenne. If sauce gets too thick or starts to separate, remove from heat and quickly whisk in warm water, 1 teaspoon at a time, until desired consistency. Serve immediately over poached eggs, crab cakes, breakfast potatoes, salmon or flank steak.

Yield: 1 cup

* The sauce is ready when it reaches the ribbon stage. Dip whisk in and out of the sauce; the sauce should fall from the whisk in a continuous thick stream and visibly rest on the surface of the sauce for a few moments before reincorporating.

recipe and photo allrecipes.com 2025

NACHO CHEESE BURGER TOPPING

Looking for some sauce/spread to top burgers to make them tasty? Try this topping for something different.

8-oz cubed processed cheese (ie Velveeta)

2 tbsp pico de gallo

2 tbsp chopped pickled jalapenos

2 tbsp sliced black olives

2 tbsp scallions

1 tsp chili powder

Microwave cheese until melted and smooth, about 2 minutes. Stir in the remaining ingredients and use to top burgers, grilled chicken, etc.

food notwork magazine 2017

TORTILLA-CRUSTED CHICKEN TENDERS WITH SOUTHWESTERN DIPPING SAUCE

Sauce:

1/4 cup mayonnaise

1/4 cup low-fat buttermilk

2 tbsp chopped fresh cilantro

2 tsp red taco sauce

1 tsp freshly squeezed lime juice

1/4 tsp garlic powder

1/4 tsp kosher salt

1/8 tsp dried oregano

1/8 tsp cumin powder

Chicken Tenders:

4 taco-size corn tortillas

4 tbsp white whole-wheat flour

3/4 tsp ground cumin

1/2 tsp salt

2 large egg whites, lightly beaten

1 tbsp low-fat milk

1 1/2 lbs chicken tenders

1/4 cup canola or olive oil

Sauce: In a small bowl, whisk together all ingredients. Cover and refrigerate until serving time.

Tenders: Tear tortills into pieces and place in a food processor. Process until turned into fine crumbs. Transfer to a bowl and mix with the flour, cumin and salt.

In a second bowl, whisk together the egg whites and milk. Dip chicken tenders into this mixture and then into the crumb mixture to coat.

In a large skillet, heat the oil over medium-high heat and add tenders to the skillet. Cook until the chicken has a crispy golden exterior and is cooked through, approximately 3 minutes per side. Immediately serve with the sauce.

Yield: 4 servings

This recipe is adapted from a 2013 TOH magazine.

file photo for reference

HOMEMADE HORSERADISH SANDWICH SAUCE

Add a little zip to your sandwiches with this homemade sauce that is FREE on the diabetic exchange. One tablespoon of this sauce has only 15 calories, 1 gram of protein, 1 gram of carbs, and 1 gram of fat.

1/2 cup low-fat cottage cheese
3 tbsp light sour cream
2 tbsp horseradish
1 tbsp Splenda Granular

Puree the cottage cheese in a blender or food processor until as smooth as mayonnaise; add remaining ingredients and blend until well combined.

Place in a jar and refrigerate.

Yield: Approximately 12 servings of 1 tablespoon each.

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CREAMY CUSTARD SAUCE

For a light dessert serve this creamy custard in individual dessert dishes garnished with a handful of fresh berries.

3 cups cold low-fat milk
1 pkg (4-serving size) Vanilla-flavored sugar-free instant pudding mix
1/4 tsp ground cinnamon (remember cinnamon is a blood sugar stabilizer)

Pour milk into a large bowl; add pudding mix and cinnamon. Beat with a wire whisk for 2 minutes until thickened.

Cover and refrigerate until ready to serve then top with the berries, if using.

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SPICY TOMATO PEPPER SAUCE FOR FISH, CHICKEN, ETC

Add a little color and flavor to fish, chicken breasts, etc with this tasty sauce.

1 cup seeded and chopped fresh tomato
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1 tbsp finely chopped pickled hot peppers
1 tsp fresh lemon juice
1 tsp red wine vinegar
1 garlic clove, minced
1/4 tsp salt, optional

Combine all ingredients in a medium mixing bowl; cover with plastic wrap and refrigerate for at least 2 hours. Will stay good in the refrigerator for about a week.

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CRANBERRY-ORANGE SAUCE

This is my favorite diabetic cranberry sauce.  I got this recipe from Splenda. If you don't like Splenda, you can use the equivalent amount of your favorite sweetener.

1 teaspoon cornstarch

• 1 cup SPLENDA^® No Calorie Sweetener, Granulated
• 1/2 cup water
• 3 cups fresh or frozen cranberries
• 1 medium orange, peeled and sectioned
• 
  
• Combine cornstarch, SPLENDA^® Granulated Sweetener and water in a medium saucepan, stirring until SPLENDA^® Granulated Sweetener and cornstarch dissolve. Stir in cranberries and orange sections; bring mixture to a boil, stirring constantly, over medium-high heat. Reduce heat, and simmer, stirring often, 5 minutes or until cranberry skins begin to pop and mixture begins to thicken. Set aside to cool. Cover and chill at least 3 hours.

Splenda Photo.

THE BEST OLD FASHION BBQ SAUCE

I'm not sure exactly who decided this is the best bbq sauce except to say this recipe is from a hospital in Dallas, Texas. 

1/2 cup butter
1/4 cup lemon juice
2 tbsp horseradish
4 tbsp vinegar
5 tbsp catsup

1 tsp salt
2 tsp Worcestershire sauce
3/4 tsp Tabasco sauce

In a saucepan, melt the butter with the lemon juice.  Add the horseradish, vinegar, catsup, salt, Worcestershire and Tabasco sauces; stir to blend together well. 

Heat just to a simmer, do not boil.

Excellent for chicken or pork cooked on a barbecue grill.

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ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE

If you love pasta, have you ever tried substituting veggies for the noodles? You might be surprised how these practically no carb meals can substitute for carb heavy pasta meals. I got the following recipe from Food Network's Magazine in 2010.

4 large zucchini

Kosher salt 

5 medium vine-ripened tomatoes

1/4 cup extra-virgin olive oil, plus more for drizzling

1/2 garlic clove, chopped

1 tsp chopped jalapeno pepper

Freshly ground black pepper

1/4 cup chopped pine nuts, plus more for topping

1/4 cup chopped fresh basil

1 tsp chopped fresh oregano

Trim and peel the zucchini. Using a mandoline or vegetable peeler, thinly slice the zucchini lengthwise into wide ribbons (stop when you get to the seeds. Cut the ribbons into 1/4 to 1/2 wide ribbons to resemble fettuccini. Transfer to a colander and toss with 3/4 teaspoon of salt; let drain in sink approximately 30 minutes. Rinse well and pat dry.

Meanwhile, peel the tomatoes then halve horizontally and squeeze out the seeds. Puree 1 tomato with olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pinenuts, basil, oregano, and salt to taste (I suggest omitting more salt).

Divide the zucchini into 4 bowls. Top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

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ANGEL FOOD CAKE WITH APRICOT CUSTARD

 

1 sugar-free angel food cake, cut into 10 wedges

4 eggs, separated
1 lemon
2 cups light cream
1/2 cup Splenda Granulated
2 tsp vanilla
3/4 tsp ground cinnamon
1/4 tsp salt
2 tbsp butter
2/3 cup sugar-free apricot preserves
Additional strips of lemon peel for garnish, if desired

Separate eggs; set aside.

Using a vegetable peeler, remove the peel from the lemon and place in medium saucepan.  Juice lemon into a small saucepan; set both saucepans aside.

Combine the cream and Splenda into the medium saucepan with the lemon peel.  Cook mixture over medium-low heat just until it comes to a simmer.

Whisk the egg yolks in a large bowl then whisk into the cream mixture.  Pour through a fine sieve, back into the pan to remove the lemon peel.  Cook, stirring gently, over medium-low heat for 15 minutes or until the mixture begins to thicken and bubble.  Remove from the heat and stir in the vanilla.  Cool down quickly by placing the pan in a bowl of ice water for 1 minute, stirring constantly.  Transfer to a bowl, cover, and set aside.

In a shallow dish whisk together the egg whites, cinnamon, and salt.

In a large skillet heat the butter over medium heat.  Dip the cut sides of the cake wedges into the egg white mixture.  Add the cake to the butter in the pan, half at a time.  Cook 2 to 3 minutes per side or until lightly browned.  Set wedges aside.

Add the preserves to the lemon juice in the small saucepan.  Heat over medium-high heat until the preserves are melted.

Pour 1/10 of the custard onto a dessert dish or plate.  Top with a slice of the cake.  Top the cake with the preserves.

Note: As with all diabetic desserts, do not over-indulge.  One piece is enough!!

DOUBLE MEAT SPAGHETTI SAUCE

1 lb lean ground beef

1 lb Italian sausage links, cut into bite-size pieces
2 garlic cloves, minced
1 large onion, chopped
2 cans (15-oz each) tomato sauce*
1 can stewed tomatoes
1 can (6-oz) tomato paste
3/4 cup water
1 can (4-oz) mushroom stems and pieces, drained
1/2 cup green, stuffed olives, optional
2 tsp Italian seasoning
1 1/2 tsp Worcestershire sauce
1 tsp Splenda Granulated
1/2 tsp chili powder
1/4 tsp dried oregano
1/4 tsp celery salt
1 bay leaf
Hot cooked, thin whole-wheat spaghetti, or low-carb pasta of your choice, for serving

In a Dutch oven or stockpot, cook the ground beef with the sausage garlic, and onion over medium heat.  Cook until the meat is no longer pink and drain well.

Return meat mixture to pot and add the tomato sauce, stewed tomatoes, tomato paste, water, mushroom pieces, olives-if using, Italian seasoning, Worcestershire sauce, Splenda, chili powder, oregano, celery salt, and bay leaf.  Stir together to combine well.  Bring sauce to a boil; reduce heat and simmer uncovered for 45 minutes or more until the sauce reaches the thickness you like.

Remove bay leaf and serve the sauce over the cooked spaghetti.

*Check the tomato products you buy and purchase the ones with the lowest sugar and salt contents.

Yield: 8 to 10 servings.

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LIGHT PESTO

3 tightly packed cups fresh basil leaves

3 tbsp walnut pieces

3 tbsp grated Parmesan cheese

2 peeled garlic cloves

1 tbsp lemon juice

3 tbsp water

A sprinkle of coarse salt

Black pepper to taste

3 tbsp extra-virgin olive oil

Combine the basil, walnuts, cheese, garlic, lemon juice and water in a blender container. Sprinkle with the salt and pepper. Pulse until the mixture becomes like paste.

With the motor running, add the olive oil in a slow steady stream. Process about a minute until smooth.

Toss with your favorite whole-wheat or low-carb pasta, adding enough water to thin as necessary.

file photo for reference

BLUEBERRY FRUIT SPREAD

This recipe may not be suitable for all diabetics. For those whose blood sugar is controlled it should be okay in small quantities. This is not something to sit down with a jar and a spoon and eat. Use it on whole-grain toast, bagel, pancakes, etc. Could also be served over a thin slice of sugar-free angel food cake.

1 tsp unflavored gelatin

1/4 cup water
2 cups fresh blueberries
1/2 cup water
1 tbsp granulated sugar
1 tbsp Splenda granular
1 tsp lemon juice

Combine the gelatin with the 1/4 cup water; stir well and set aside.

Combine the blueberries, 1/2 cup water, sugar, Splenda, and lemon juice in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered for 8 minutes; stir frequently. Remove saucepan from heat and add gelatin, stirring until gelatin is dissolved.

Cool mixture to room temperature. Pour into glass jars and cover tightly. Refrigerate 4 to 6 hours until chilled completely. Store in refrigerator up to 1 month.

Yield: 2 half pints

Note: I use all Splenda, no sugar. It is up to you and how you react to sugar.

File photo - not actual recipe

SWEETLEAF CRANBERRY SAUCE

2 tbsp SweetLeaf Organic Stevia Sweetener

5 to 6 drops SweetLeaf liquid Stevia

4 cups (1 pkg) cranberries

1/2 cup (fresh squeeze) orange juice

1/2 cup dried cranberries

Zest of 1 orange

Combine the ingredients in a large pot and bring to a boil. Lower heat to simmering and stir every few minutes until the berries start to burst and sauce thickens, about 30 minutes. If necessary add a few drops of orange juice or water to reach your desired consistency. Remove from the heat and transfer to a serving dish to cool.

Yield  37 calories, 8g carbs, 1g dietary fiber, 0g fats, 0g cholesterol, 5g sugars

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SWEET AND SOUR HONEY MUSTARD SAUCE AND DRESSING

This tasty sauce is similar to the honey mustard sauce found at restaurants to use as a dipping sauce for chicken nuggets, etc. but with half the calories, fat, and carbs.

1/4 cup olive oil mayonnaise
1/4 cup light sour cream
2 tbsp Splenda Granular
1 tbsp hot water
1 tbsp + 1 tsp Dijon mustard
1 1/2 tsp vinegar
2 tsp honey

Whisk all ingredients together in a small bowl. Cover and refrigerate to thicken. (May be used immediately as a sandwich spread by eliminating the hot water)

To use as a salad dressing add more hot water, one tablespoon at a time, until thin enough to suit you.

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ROGERS ROPIN' MEAT SAUCE

Most of us know of Will Rogers the late cowboy, one of the world's greatest trick ropers, actor, writer, and humorist.   His son Jim Rogers was also an accomplished cowboy and actor who appeared along side Hopalong Cassidy in many movies.  This is one of their favorite recipes for barbecue sauce.  This is a recipe of theirs from the 1930s. With just a couple of changes, noted in ( ), most of us diabetics can enjoy this recipe.

1/2 cup ketchup (I use sugar-free)
1 tbsp A-1 steak sauce
1 tsp Worcestershire sauce
1 tbsp brown sugar (substitute 1 1/2 tbsp Splenda brown sugar blend)
pinch of chili powder

Combine all ingredients well.  "It goes well with most cuts of beef, from hamburgers to T-bones."
Makes 1/2 cup

CARIBBEAN CHICKEN BREASTS

Sauce:

1/4 cup unsweetened pineapple juice
2 tbsp lime juice
3 tbsp Splenda Granular
2 tbsp low-sugar peach jam
1 tbsp lite soy sauce
1/2 tsp thyme
1/4 tsp ginger
3 to 4 drops Tabasco sauce

Whisk all ingredients together in a small bowl; set aside.

4 (approximately 1 1/2 lb total) boneless skinless chicken breasts

Pound chicken between two sheets of plastic wrap or waxed paper to a thickness of 1/4-inch; place in a shallow bowl. Pour the sauce over the chicken; cover and refrigerate for at least 1 hour.

Heat broiler or grill.

Remove chicken from the sauce and pour the sauce into a small saucepan. Place sauce over medium heat and bring to a boil; turn down the heat and simmer.

Broil or grill the chicken approximately 5 minutes per side or until cooked through and juices run clear.

Spoon sauce over chicken to serve.

Yield: 4 servings
Per serving: 240 calories, 8 g carbs, 31 g protein sorry, no sodium numbers
Diabetic Exchanges: 4 lean meat, 1/2 carbohydrate

file photo from TOH.

SWEET HORSERADISH SAUCE

Marlene Koch, a cookbook author of low-sugar desserts and foods, came up with this recipe after hearing her brother rave about a Horsey Sauce that gives a real zip to roast beef and other sandwiches. It is quite tasty if you are looking for a good sauce with some zip.

1/2 cup low-fat cottage cheese
3 tbsp light sour cream
2 tbsp horseradish
1 tbsp Splenda Granular

Place cottage cheese in a food processor or blender and puree until completely smooth (like mayonnaise). Add the remaining ingredients and blend again.

Store in a dish or jar with a lid and refrigerate.

Yield: Approximately 12 tablespoons
Per serving size of 1 tablespoon: 15 calories, 1 g carbs, 1 g protein, 1 g fat (saturated), 0 g fiber, 45 mg sodium
Diabetic Exchange = Free
WW points: 0

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WHOLE BERRY CRANBERRY SAUCE

1/4 cup fresh-squeezed orange juice

1 tsp unflavored gelatin
1 pkg (12-oz) fresh cranberries, washed and drained
1 cup water
1 cup Splenda Granular

In a small bowl, add the gelatin to the orange juice; allow to set for 3 minutes.

In a medium saucepan, combine the cranberries, water, and Splenda; bring to a boil. Add the orange juice/gelatin and simmer 10 minutes or until cranberries have popped.

Transfer to a dish and refrigerate until ready to use.

Note: File Photo

QUICK BARBECUE DIPPING SAUCE

1 can (8-oz) tomato sauce

2 tbsp water
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
4 tbsp Splenda Granular
1 tsp honey
Pinch of onion powder
Pinch of salt

In a small saucepan, combine all ingredients and cook for 5 minutes over low heat. For a thicker sauce, cook an additional 5 minutes.

Perfect to use on chicken, ribs, etc or the thicker sauce makes a good dip for chicken nuggets, strips, etc.

Per 2 tablespoons: 15 calories, 4 g carbs, 1/2 g protein

Note: This is a file photo.