Diabetic Recipes

Finding a Diabetes Community

Saturday, June 19, 2010 by Veronica Lopez

Okay, so you have diabetes, now what?

You never used to have to worry about what you eat, but now it could mean the difference between feeling good and ending up in the hospital.

Diabetic health care includes a lot of things: glucose readings, exercise, doctor visits, medication, and of course, diet. One great diabetes resource is your local grocery store. Did you know that many grocery stores offer classes on nutrition for diabetics? You can learn how to manage diabetes through a nutritious, low glycemic diet and meet others who are also diabetics. Connecting with the diabetes community is an excellent way to obtain general diabetes information and to get some much-needed emotional support.

Along with controlling glucose levels with a healthy diet and exercise, you’ll need diabetic test supplies. The Diabetes Care Club is a great place to find diabetic supplies online, as well as a diabetes resource center. You can ask questions about the latest diabetes testing equipment. The Diabetes Care Club also has an online learning center with informative articles, recipes, and nutrition tips.

Learn as much as you can about managing your diabetes and find a community - online or even in at the grocery store. Don't let diabetes defeat you. Empower yourself.

Diabetic recipes for spring: Chilled fresh asparagus

Tuesday, March 2, 2010 by Leigh Anne Ellis

Chilled asparagus with mustard herb vinaigrette

The Culinary Institute of America

Managing diabetes just got easier. Learn how to control your diabetes and celebrate summer by preparing delicious, fresh vegetables like this asparagus. As diabetic recipes go, freshness, flavor and simple preparation are received with particular pleasure.

CIA Recipes: Chilled Asparagus with Mustard Herb Vinaigrette

Ingredients

2 lb asparagus

Mustard Herb Vinaigrette

2 tbsp white wine or cider vinegar

2 tsp Dijon mustard

1 tsp chopped flat leaf parsley

1/2 tsp chopped tarragon leaves

Salt and pepper as needed

Dash of onion powder

Dash of garlic powder

1/4 cup extra-virgin olive oil

Directions

1. Bring a large pot of salted water to a rolling boil.

2. Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2-inch pieces on the diagonal.

3. Add the asparagus to the boiling water and cook until the spears are bright green and just tender, 4-5 minutes. (If necessary, cook the asparagus in batches.) Drain the asparagus in a colander and rinse with cold water until the asparagus is chilled. The asparagus is ready to dress and serve now, or it can be held in a covered container in the refrigerator for up to 6 hours.

4. To make the vinaigrette, whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic powder until blended. Add the oil to the vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper, if needed.

5. Toss the chilled asparagus with the vinaigrette or pass it separately on the side. Serve immediately on a chilled platter or plates.

Makes 8 servings

Recipe from The Culinary Institute of America. Management of diabetes never tasted better!

This blog is associated with Simplex MD (simplexmd.com) and the Diabetes Care Club (diabetescareclub.com), sponsored by Simplex Healthcare.

Diabetic Recipes: Experiment with a versatile shepherd's pie

Monday, March 1, 2010 by Leigh Anne Ellis

Like your shepherd's pie authentic ... or are you open to trying variations that suit your specific palate? Here's a great recipe from the American Diabetes Association and, as with most diabetic recipes, you can swap out spices and ingredients.

Variations could include using all ground beef or adding some sausage to the meat mix. You could brown the meat with cloves of garlic to taste; you might add worchestire sauce, more tomato paste or a dash of cayenne pepper. Some cooks use fewer potatoes or leave out the cheese or add a can of mushrooms or toss in left-over green beans. You can't make a mistake!

Ingredients

    * 4 potatoes, peeled and cubed
    * 1/2 cup skim milk, heated
    * 1 tablespoon olive oil
    * 1/2 pound lean ground turkey
    * 1/4 pound lean ground beef
    * 1 onion, chopped
    * 2 carrots, sliced
    * 1 cup low fat, low sodium beef broth
    * 1 tablespoon cornstarch
    * 2 tablespoons water
    * 2 tablespoons tomato paste
    * 1 cup frozen green peas, thawed
    * salt and pepper to taste
    * 1/4 cup shredded Cheddar cheese

Directions

   1. Preheat oven to 350 degrees F.
   2. Place potatoes in a pot, cover with water, and bring to a boil. Boil for 20 minutes, or until tender. Drain off water, then mash potatoes with hot milk and olive oil until fluffy. Set aside.
   3. In a nonstick skillet, brown the turkey and ground beef. Add onion and saute for 5 minutes. Add carrot and saute an additional 5 minutes.
   4. Drain off any excess fat. Add beef broth to meat mixture and bring to a boil.
   5. In a small bowl whisk together cornstarch and water. Add cornstarch mixture and tomato paste to meat mixture. Simmer until thickened, stirring frequently. Add peas, salt, and pepper. Stir well, then spoon mixture into a 2 quart casserole dish. Top with potatoes, then sprinkle with cheese.
   6. Bake in preheated oven for 35 minutes or until potatoes are browned.

Makes 6 servings. Per serving: Calories: 314 | Total Fat: 11.4g | Cholesterol: 49mg

This blog is associated with Simplex MD (simplexmd.com) and the Diabetes Care Club (diabetescareclub.com), sponsored by Simplex Healthcare

Diabetic Recipes: 84-calorie banana muffins

Tuesday, February 23, 2010 by Leigh Anne Ellis

Safeway.com posted this muffin recipe that rates 4.5 stars from readers. These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, you might try mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.

Ingredients

    * 1 cup all-purpose flour
    * 1/2 cup whole wheat flour
    * 3/4 cup granular sucrolose sweetener (such as Splenda(R))
    * 1 1/4 teaspoons baking powder
    * 1 teaspoon baking soda
    * 1 teaspoon ground cinnamon
    * 2 egg whites
    * 1 cup mashed ripe banana
    * 1/4 cup applesauce

Directions

   1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
   2. In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
   3. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.

www.safeway.com/IFL/Grocery/Recipe-Search

This blog is associated with Simplex MD (simplexmd.com) and the Diabetes Care Club (diabetescareclub.com), sponsored by Simplex Healthcare.

Important Notice: Information provided is for general background purposes and is not intended as a substitute for medical diagnosis or treatment by a trained professional. You should always consult your physician about any health care questions you may have, especially before trying a new medication, diet, fitness program, or approach to health care issues.

The evolution of diabetes treatment

Tuesday, December 15, 2009 by Leigh Anne Ellis

Do you ever wonder how people in the diabetes community lived before they had self management tools like Ascensia Contour monitors, Optium strips, modified diabetes recipes and the like?

Translated from ancient Greek, diabetes mellitus means 'honey sweet flow,' and stems from a time when tasting a patient's urine was still part of the physician's diagnostic repertoire. By the sweet taste of the urine, diabetes mellitus could be distinguished from diabetes insipidus, another disease with increased urinary output.

Diabetes mellitus appears to have been a death sentence in the ancient era. Hippocrates makes no mention of it, which may indicate that he felt the disease was incurable. The Greek physician Aretaeus did attempt to treat it, but could not give a good prognosis; he commented that "life (with diabetes) is short, disgusting and painful." The Indian Sushruta (written around 100 AD) identified diabetes and further identified it with obesity and sedentary lifestyle, advising exercises to help "cure" it.

The 20th Century was a time of scientific enlightenment in diabetes research, including a number of Nobel Prizes in medicine. The turning point came in 1921, when Sir Frederick Grant Banting and Charles Herbert Best demonstrated that they could reverse induced diabetes in dogs by giving them an extract (insulin) from the pancreatic islets of Langerhans of healthy dogs.

Banting, Best and colleagues went on to purify the hormone insulin from bovine pancreases at the University of Toronto, leading to the availability of an effective treatment -- insulin injections. The first patient was treated in 1922. For this achievement, Banting and laboratory director MacLeod received the Nobel Prize in Physiology or Medicine in 1923 and shared their prize money with others on the team.

In an unprecedented gesture of generosity to humankind, Banting and Best made the patent available without charge and did not attempt to control commercial production. Insulin production and therapy rapidly spread around the world, largely as a result of this decision. Banting is honored by World Diabetes Day, which is held on his birthday, November 14.

In 1980, U.S. biotech company Genentech developed human insulin. The insulin is isolated from genetically altered bacteria (the bacteria contain the human gene for synthesizing human insulin), which produce large quantities of insulin. Scientists then purify the insulin and distribute it to pharmacies for use by diabetes patients. (The illustration above shows the scientific structure of insulin.)

And each year, our knowledge and diabetes self management knowledge and capabilities grow through further discoveries and vastly improved testing technologies.

This blog is associated with Simplex MD (simplexmd.com) and the Diabetes Care Club (diabetescareclub.com), sponsored by Simplex Healthcare.

Diabetic Recipes: Grocery Shopping Tips

Friday, December 4, 2009 by Leigh Anne Ellis

What's your grocery shopping IQ?

Most of us already know not to go the grocery store hungry. We may even know to stay on the perimeter track of the store where fresh foods usually are displayed. We have our lists and pre-planned menus before we grab a shopping cart and we know to read labels on all prepackaged products.

The American Diabetes Association offers up some additional ideas to help you at the grocery store as you shop for the foods to prepare your diabetes recipes.

Boneless cuts of meat are often better buys, since you are not paying for the weight of the bone. Think of cost per edible serving rather than cost per pound. Turkey has 46% edible meat per pound, while chicken has 41%.

There is no nutritional difference between brown and white eggs. Choose white eggs since they cost less.

Vegetables frozen in butter sauce cost twice as much as plain frozen vegetables – and they have more calories.

Instead of buying small containers of yogurt, buy a quart and separate it into 1-cup servings yourself.

Avoid individually packaged snacks. Reap significant savings with a do-it-yourself approach.

Price fruits with an eye on the cost per edible serving. If you are paying by the pound, you will be paying for the inedible seeds and rinds.

If fresh fruit is too expensive, buy frozen or canned fruit packed in water. If you buy fruit canned in syrup, rinse it before eating.

Use nonfat dry milk for drinking, cooking and baking. It is inexpensive and has a long shelf life.

Make your own cooking spray by putting vegetable oil in a spray bottle.

Cook your own hot cereal to save money. Regular or quick-cooking oats are much less expensive than instant oats.

Dry beans triple in volume when they are soaked and cooked. A 1-pound bag will make six 1-cup servings.

When buying fresh greens by weight, be sure to shake off the excess water before you put them in your cart. It is amazing how much water can be hidden in between the leaves.

The costs of special "dietetic or diabetic" foods are high and not necessary.

This blog is associated with Simplex MD (simplexmd.com) and the Diabetes Care Club (http://www.diabetescareclub.com/), sponsored by Simplex Healthcare.

Diabetes Recipes: Gorgeous holiday table ideas

Friday, December 4, 2009 by Leigh Anne Ellis

Fabulous table settings enhance any holiday meal

I've said it before and I'll say it again -- it doesn't matter if you're making regular or diabetic recipes ... if you serve them up beautifully, you'll enjoy them more.

I love table setting ideas from Target. I got one today and couldn't wait to share it: style.target.com/. Designer Thomas O'Brien also shares holiday tips and traditions.

Here's my own table, which I did almost as soon as the Thanksgiving dishes were put away. The linens are new from Target, but everything else is stuff I already have: heirloom silver, plates from Ikea, Wal-Mart and Williams-Sonoma and Waterford glasses. The trees in the middle are also from Wal-Mart (I think).

Diabetes Recipes: Research shows interesting results

Friday, December 4, 2009 by Leigh Anne Ellis

Better living through body chemistry

Here's an interesting piece of research that affects the chemistry of what we eat and, thus, diabetes recipes. Information from a press release about the study follows (it's pretty technical), but the bottom line is that if meals taste good -- even just looking forward to meals that taste good, blood glucose levels are reduced. Now this is only in the 'tested on mice' stage, but it's good to know something this simple might naturally lower blood glucose levels.

From the news announcement: A Japanese research group led by Professor Yasuhiko Minokoshi and Dr. Tetsuya Shiuchi, scientists at the National Institute for Physiological Sciences, NIPS, Japan, found that meals stimulated with sweet taste and motivated with its anticipation regularly activates "orexin" in the brain and it stimulates muscle glucose metabolism via the sympathetic nervous system, thereby reducing blood glucose level in mice. They report their finding in Cell Metabolism published on Dec 2, 2009.

The research group focused on the function of "orexin" neurons in brain. Orexin is a kind of brain hormones related to sleep/wakefulness and food intake. They found that orexin released in the brain from "orexin" neurons activates glucose metabolism in muscle but not adipose tissue in mice through the preferential activation of the sympathetic nervous system. Furthermore, they found that a pleasant meal with sweet taste stimulation and its anticipation activates orexin neurons and curbs the rise of blood glucose level by activating muscle metabolism via the sympathetic nervous system.

Diabetic Recipes: Party Appetizers

Friday, December 4, 2009 by Leigh Anne Ellis

Easy party appetizers taste great

It's that time of year, and having diabetes doesn't automatically mean that you can't throw a great holiday party using diabetic recipes. And here's the best part ... nobody will know!

Take a look at the video link below for some really amazing ideas:

http://www.dlife.com/dlifeTv/v17200339-Party-Appetizers.html

Diabetic Recipes: Teriyaki Chicken

Friday, December 4, 2009 by Leigh Anne Ellis

Make your own diaetes recipe for basting sauce

I was online earlier today and chanced on a terrific diabetic recipe for Teriyaki Chicken. Instead of bottled teriyaki sauce, you prepare your own with an easy recipe that includes Splenda, soy sauce, vinegar, garlic, ginger and ground black pepper. You just heat it up (on low) until it bubbles and thickens. Then you simply baste oven-baked chicken breasts as they cook. I'm going to try it out this weekend. Here's the recipe if you want to try it yourself.

(Photo from Splenda)

Ingredients

1 tablespoon cornstarch
1 tablespoon cold water
½ cup SPLENDA^® No Calorie Sweetener, Granulated
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon ground black pepper
12 skinless, boneless chicken breast halves

Directions

In a small saucepan over low heat, combine the cornstarch, cold water, Splenda Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Diabetes Recipes: Creamy Pumpkin Pie

Friday, November 20, 2009 by Leigh Anne Ellis

Now here's a diabetes recipe for holiday pie recipe that's doesn't require any tinkering or adjusting. Or baking either. As Goldilocks would say, "It's just right."

Just so you know, pumpkin is full of protein and fiber that it qualifies more as "food" than "treat." This recipe makes enough filling for two pies.

Creamy Pumpkin Pie

Ingredients:
2 9-inch graham cracker pie crusts
4 1-ounce packages instant vanilla sugar-free pudding mix
1 teaspoon pumpkin pie spice
2 cups skim milk
2 15-ounce cans pumpkin
2 cups fat-free whipped topping

Mix:
In a large bowl, mix pudding mix, skim milk and pumpkin pie spice until completely blended. Add the canned pumpkin and mix well. Spread the mixture into the graham cracker crusts. Top the pumpkin layer with whipped topping and refrigerate for at least 3 hours. Pie should stay fresh and delicious in the refrigerator for up to two days.

Diabetic recipes: Apple pie crisp vs. traditional apple pie

Friday, November 20, 2009 by Leigh Anne Ellis

There's a reason why things are said to be "as American as apple pie." Apple pie is a comfortable favorite, especially around the holidays.

Here is a "skinny" apple crisp that is a great diabetes recipe too, as it gives up nothing but calories and fat. You get the same great taste, and each slice of Apple Pie Crisp is about 240 calories.

Apple Pie Crisp

Ingredients:

Crisp Topping:
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1/2 cup walnuts
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons light margarine, melted
3 tablespoons light maple syrup or light pancake syrup

Filling:
4 packed cups apples -- peeled, cored and thinly sliced (Granny Smith or Pippin)
1/4 cup sugar or 2 tablespoons Splenda
1 teaspoon apple pie spice
2 tablespoons unbleached flour

Mix:
Preheat oven to 375 degrees, with rack in the center position. Spray a 9x9 baking dish with cooking spray. Spread walnuts on a pie plate and toast in the oven until fragrant (about 7 minutes). When toasted, coarsely chop the nuts. In a mixing bowl, combine the wheat and white flours, brown sugar and cinnamon. Slowly pour the melted margarine and maple syrup over the top and combine with a mixer on low speed until crumbly. Add the chopped nuts and mix well.

Place sliced apples in a large bowl and sprinkle the sugar and apple pie spice over them; toss to coat. Sprinkle 2 tablespoons of unbleached flour and mix gently. Pour the apple mixture into the prepared pan; cover the apples with the topping and press down gently.

Bake 35-45 minutes until golden brown and the liquids have thickened slightly.

Diabetes recipes: We taste with our eyes

Friday, November 13, 2009 by Leigh Anne Ellis

Don't you think food tastes better when you eat it in a beautiful setting? I came across a link for Rachel Ashwell's take on a shabby chic holiday table in my email this morning. It's gorgeous and inexpensive. I think diabetic recipes will taste like gourmet fare when we eat them in such a lovely environment. Here's the link, see what you think.

http://style.target.com/?ref=tgt_email_RG911130

Diabetes Recipes: Applesauce Oatmeal Cookies

Wednesday, November 4, 2009 by Leigh Anne Ellis

Good — specially adapted diabetes recipes — are important for diabetics, especially young ones, to help satisfy the desire for treats. Avoiding sweets is probably the most difficult adjustment for diabetics to make. As with all diets, we're more likely to stick to one that does not rip out everything we like and substitute unfamiliar things. It is so much easier to stick to a diet that still has foods we like — even if we do swap out ingredients to satisfy the needs of our diabetic condition.

This diabetic recipe provides a cookie that tickles the taste buds, conforms to dietary restrictions, and — here's the best part — the cookies take only about 20 minutes to make.

Applesauce Oatmeal Cookies

INGREDIENTS—Dry:

3 cups old fashioned oats
2 cups all-purpose flour
1 1/2 cups No Calorie granular sweetener (Splenda)
(Reserve an additional 1/4 cup of sweetener [Splenda] for later)
1/4 cup packed light brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon

INGREDIENTS—Wet:

1/2 cup shortening
1 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
Non-stick cooking spray

MIX:

Heat oven to 375 degrees.

In a large bowl, mix the wet ingredients together with a mixer. Once thoroughly mixed, add the dry ingredients and mix together to form a soft dough. Prepare the baking sheets by spraying and spreading non-stick cooking spray over the cooking surface. Drop golf ball size cookie dough balls on the cooking sheet, a couple of inches apart. Pour the reserved 1/4 cup of sweetener into a saucer or small plate. Using a slightly moistened flat-bottom drinking glass, dip it in the sweetener and gently press the dough ball to flatten it slightly. Bake about 10 minutes (cookie bottoms should be light brown). Cool and enjoy. You may store the cookies in a sealed container.

This recipe makes about 3 dozen cookies. Each cookie will be about 80 calories, 12 grams of carbohydrate, 3 grams of fat, 1 gram saturated fat and 12 mg cholesterol.

All that's left to do now is enjoy your new treat.

A fresh take on diabetic desserts

Monday, November 2, 2009 by Leigh Anne Ellis

Thanksgiving dinner low-fat diabetic dessert recipe: Cranberry-Apple Crisp

Thanksgiving dinner should be a wonderful celebration and family get-together. What it doesn't need to be successful is an overwhelming variety of food. That goes for desserts, too -- especially for those in the diabetes community.

This year, why not try different instead of more. I promised I would post more recipes adjusted for those who take diabetes self management to heart. Here is a nice twist on a traditional crisp. Fresh fruit forms the base of the crisp, and to dress things up, you could add low-fat custard, fat-free topping or fat-free frozen yogurt à la mode.

Cranberry-Apple Crisp for Thanksgiving
(4 to 6 Servings)

INGREDIENTS:

2 large apples, Granny Smith variety (or Pippin, if not available)
8 ounces fresh, washed, cleaned cranberries
1/2 cup unsweetened apple juice or apple cider
1/2 cup rolled oats
1/2 cup firmly packed brown sugar
1/4 cup whole-wheat flour
2 tbsp lemon juice
2 tbsp butter, cut into tiny pieces

MIX:
Preheat oven to 400 degrees. Peel, core and chop apples into one-inch pieces. Place apple pieces and cranberries in an 8 x 8 glass baking dish and drizzle with the lemon juice. Pour the apple juice or cider (reserving 2 tablespoons) over the fruit mixture. Mix together the brown sugar, oats and flour. Smear the butter pieces into the oat mixture and sprinkle it on top of the apples. Over that, drizzle the remaining two tablespoons of apple juice or cider. Bake for 35 to 40 minutes until the crisp is golden and bubbling. Remove from the oven and let cool before serving.

Low-fat diabetic recipes for Thanksgiving

Monday, November 2, 2009 by Leigh Anne Ellis

Can Thanksgiving dinner fit into your low-fat diet and program of diabetes self management? What about pumpkin pie? Gravy? Mashed potatoes?

The answer -- in a word -- is yes.

Here's what many of us have discovered -- much of the work in maintaining a low-fat diet can come through portion control and small adaptations to our usual habits. For a small family (say four people), here are two Thanksgiving ideas that might help.

    * You may not want or need a whole turkey -- how about buying just a turkey breast? It is leaner and may be all you need for dinner and a modest supply of leftovers for sandwiches.

    * Second, control your side dishes. Side dishes, at least in many families, get out of control over Thanksgiving dinner. Think about it. Can you name all the side dishes you had last year? They can be overwhelming and have you seeking out a larger plate.

Let's propose a little rearrangement of foods and see what happens.

    * Pumpkin is actually one of the most flavorful squashes, yet we rarely prepare it as a side dish as we would with squash. Try it; it is wonderful. Let's put pumpkin on the plate next to the turkey as a side dish. Prepare it as you would cook any other squash.

    * A sweet potato casserole is a great Thanksgiving food. However, if just one person is going to eat it, save it for another time. If you make it because everyone likes it, then mashed potatoes become redundant. Make one or the other.

    * The same is true for other vegetables. Pick one. It is not necessary to have peas, bean casserole, corn and two kinds of fruit salad for one meal. One way to achieve portion control is by controlling variety.

I am posting several low-fat dessert diabetic recipes for you -- carrot cakes, pumpkin pies, low-fat cookies, brownies and others. Use a little bit of creativity this year and you can provide a wonderful Thanksgiving dinner and be a model for getting the fat out of it.

Diabetes Recipes: Pecan Pie

Friday, October 30, 2009 by Leigh Anne Ellis

Diabetic Pecan Pie

People often think diabetes recipes are pretty bland and boring, but I guarantee they are not. I'm from the South where we call this a pe-CAHN pie, and it is so full of sugar it makes your cheeks glow. However, it is a favorite around holiday time and many people prefer it to the even more traditional pumpkin pie.

For those in the diabetes community and those interested in diabetes self management, this recipe for pecan pie has been adjusted for you. But anyone trying to cut down on sugar intake -- and particularly the sugar rush of pecan pie -- will enjoy and benefit from this recipe.

P.S. For more great dessert options, visit the Diabetes Care Club (www.diabetescareclub.com). You'll find a lot of great recipes -- some are mine and some have been contributed by others. Enjoy y'all.

Diabetic Pecan Pie

INGREDIENTS:

1 unbaked 9" pie shell
2 large eggs
1/2 tablespoon milk

2 tablespoons butter
1 cup light syrup (NOT corn syrup!)
1/2 cup sugar substitute (Splenda or other)
1 tablespoon flour
1/8 teaspoon vanilla extract
1 1/2 cups pecan halves

MIX:

Preheat oven to 350 degrees. Melt the butter first and set it aside to cool. Add indgredients to a large mixing bowl in this order: eggs, light syrup, salt, sugar substitute, flour, vanilla extract, melted butter. Using a mixer on slow speed, blend mixture until it is smooth. Add the pecans and mix, making sure all pecans have been coated in the liquid. Pour mixture into pie shell and brush the rim of the crust with milk to provide a glaze. Bake for 45 minutes to an hour, until done. Baking times vary with ovens and altitudes.

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