Being diabetic does not necessarily mean being deprived of good tasting food.
The web is full of recipes of diabetics and this time the focus will be on cotton candy cookies and fruit candy bars.
On paper, both recipes sound sweet but they are indeed safe for diabetics to eat, not to mention somewhat easy to prepare.
Cotton candy cookies require three egg whites beaten stiff, two teaspoons of orange oil, a teaspoon of orange rind, two table spoons of granulated sugar replacement or granulate fructose.
The sugar replacement, rind and orange oil are to be mixed into the stiff egg whites, and drop them all gently into cookie sheets.
At 325 degrees Fahrenheit, baking will take up to 10 minutes.
Fruit candy bars on the other hand require unflavored gelatin, ¼ cup water, one tablespoon flour, two tablespoons grated orange peel, a teaspoon of rum extract, raisins (one cup), pecans (one cup) and dried apricots (one cup).
Gelatin will be sprinkled over water followed by five minutes of softening and stirring until gelatin gets completely dissolved.
Other ingredients (nuts and orange) are to be mixed together in a blender.
The gelatin will then be added to the fine ingredients followed by adding run extract and gentle stirring.
The entire mixture will then be spread into the pan and let it cool off to become firm.
Delicious food that are safe for diabetics continue to be possible thanks to the very thoughtful and sensible creators who understand the diabetic dilemma.
The newest recipes for diabetics to be discussed this time are for fruit cookies and blueberry crepes.
To make fruit cookies, one must have twelve crepes reserved and then mix corn starch (two tablespoons), sugar replacement (two tablespoons), skim milk (250 ml), a dash of salt, vanilla (two teaspoons) and lemon juice (one tablespoon) in a saucepan, then stirred over medium heat until the mixture thickens.
Crushing a cup of blueberries is next, followed by adding them to the now creamy mixture which is to be cooked and stirred again.
When thickened, the mixture should be cooled down, fold the remaining blueberries, divide evenly between the crepes and finally fold or roll them.
Fruit cookies can be made by adding two eggs and beating them until fluffy.
A cream composed of margarine (60 ml) and three teaspoons of granulated sugar replacement should be prepared too as well as a careful mix of baking soda (2 ml), salt (1 ml), flour (500 ml) and nutmeg (2 ml) to be added afterward.
Raisins and currants need to be folded and simmered for fifteen minutes followed by dropping teaspoons into the cookie sheet, specifically 5 to 7 centimeters apart.
At 350 degrees Fahrenheit, baking time will take between 13 to 15 minutes.
Of course, that is just but one recipe for diabetics, there are many other formulas and methods to create nice tasting and extremely healthy foods.
Just check out the link below for a complete list of recipes that you can quickly and easily whip up for yourself or your loved ones.
Remember that one should not be deprived of a great tasting meal just because he or she is a diabetic.
The web is full of recipes of diabetics and this time the focus will be on cotton candy cookies and fruit candy bars.
On paper, both recipes sound sweet but they are indeed safe for diabetics to eat, not to mention somewhat easy to prepare.
Cotton candy cookies require three egg whites beaten stiff, two teaspoons of orange oil, a teaspoon of orange rind, two table spoons of granulated sugar replacement or granulate fructose.
The sugar replacement, rind and orange oil are to be mixed into the stiff egg whites, and drop them all gently into cookie sheets.
At 325 degrees Fahrenheit, baking will take up to 10 minutes.
Fruit candy bars on the other hand require unflavored gelatin, ¼ cup water, one tablespoon flour, two tablespoons grated orange peel, a teaspoon of rum extract, raisins (one cup), pecans (one cup) and dried apricots (one cup).
Gelatin will be sprinkled over water followed by five minutes of softening and stirring until gelatin gets completely dissolved.
Other ingredients (nuts and orange) are to be mixed together in a blender.
The gelatin will then be added to the fine ingredients followed by adding run extract and gentle stirring.
The entire mixture will then be spread into the pan and let it cool off to become firm.
Delicious food that are safe for diabetics continue to be possible thanks to the very thoughtful and sensible creators who understand the diabetic dilemma.
The newest recipes for diabetics to be discussed this time are for fruit cookies and blueberry crepes.
To make fruit cookies, one must have twelve crepes reserved and then mix corn starch (two tablespoons), sugar replacement (two tablespoons), skim milk (250 ml), a dash of salt, vanilla (two teaspoons) and lemon juice (one tablespoon) in a saucepan, then stirred over medium heat until the mixture thickens.
Crushing a cup of blueberries is next, followed by adding them to the now creamy mixture which is to be cooked and stirred again.
When thickened, the mixture should be cooled down, fold the remaining blueberries, divide evenly between the crepes and finally fold or roll them.
Fruit cookies can be made by adding two eggs and beating them until fluffy.
A cream composed of margarine (60 ml) and three teaspoons of granulated sugar replacement should be prepared too as well as a careful mix of baking soda (2 ml), salt (1 ml), flour (500 ml) and nutmeg (2 ml) to be added afterward.
Raisins and currants need to be folded and simmered for fifteen minutes followed by dropping teaspoons into the cookie sheet, specifically 5 to 7 centimeters apart.
At 350 degrees Fahrenheit, baking time will take between 13 to 15 minutes.
Of course, that is just but one recipe for diabetics, there are many other formulas and methods to create nice tasting and extremely healthy foods.
Just check out the link below for a complete list of recipes that you can quickly and easily whip up for yourself or your loved ones.
Remember that one should not be deprived of a great tasting meal just because he or she is a diabetic.
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