Diabetic Recipes

(makes 3 cups/24 servings)

4 ounces (120 g) dried apricots
4 ounces (120 g) dried pitted prunes
4 ounces (120 g) pitted dates
2 ounces (60 g) blanched slivered almonds
3 medium Granny Smith apples, peeled, cored, and quartered
1 large Navel orange, quartered
1 2-inch piece fresh ginger, peeled and chopped
1/4 cup kosher sweet red wine such as Manischewitz
1 tablespoon honey
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
about 2 tablespoons (24 g) matzah meal

1. Using the steel blade of a food processor (or chop by hand), place the apricots, prunes, dates, almonds, apples, orange, and ginger in the workbowl. Pulse until finely chopped (do not allow the mixture to become a paste).
2. Add the wine, honey, lemon juice, and cinnamon. Pulse again. Transfer to a bowl and, if necessary, add up to 2 tablespoons (24 g) matzah meal to make a mortarlike consistency. (May be made ahead and refrigerated, covered, for up to 6 hours.)
3. Serve chilled or at room temperature with matzah crackers.

Per 2 tablespoon (30 ml) serving: 70 calories (16% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 1 mg sodium
Diabetic Exchanges: 1 carbohydrate (1 fruit)

3 tablespoons (45 ml) reduced-fat margarine, melted
1/2 teaspoon (2.5 ml) chili powder
1/2 teaspoon (2.5 ml) ground cumin
1/2 teaspoon (2.5 ml) garlic powder
1 teaspoon (5 ml) hot pepper sauce
2 quarts (2 l) hot popped corn (popped with a hot-air popper)
1 cup (45 g) fat-free tiny pretzel sticks
1 cup (145 g) golden raisins
1/2 cup (73 g) dry roasted peanuts
1/2 cup (60 g) dry roasted sunflower seeds

1. In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce. Heat for 1 minute over medium-high heat, stirring constantly.
2. Place remaining ingredients in a large paper bag. Pour on margarine-spice mixture. Close bag tightly and shake vigorously to coat evening.
3. Pour popcorn mixture into a large bowl.

Per 1-cup (45 g) serving: 195 calories (42% calories from fat), 5 g protein, 8 g total fat (1.0 g saturated fat), 22 g carbohydrate, 3 g dietary fiber, 0 mg cholesterol, 69 mg sodium
Exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch), 2 fat

3 tablespoons (45 ml) reduced-fat margarine, melted
1/2 teaspoon (2.5 ml) chili powder
1/2 teaspoon (2.5 ml) ground cumin
1/2 teaspoon (2.5 ml) garlic powder
1 teaspoon (5 ml) hot pepper sauce
2 quarts (2 l) hot popped corn (popped with a hot-air popper)
1 cup (45 g) fat-free tiny pretzel sticks
1 cup (145 g) golden raisins
1/2 cup (73 g) dry roasted peanuts
1/2 cup (60 g) dry roasted sunflower seeds

1. In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce. Heat for 1 minute over medium-high heat, stirring constantly.
2. Place remaining ingredients in a large paper bag. Pour on margarine-spice mixture. Close bag tightly and shake vigorously to coat evening.
3. Pour popcorn mixture into a large bowl.

Per 1-cup (45 g) serving: 195 calories (42% calories from fat), 5 g protein, 8 g total fat (1.0 g saturated fat), 22 g carbohydrate, 3 g dietary fiber, 0 mg cholesterol, 69 mg sodium
Exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch), 2 fat