Low Fat Diabetic Buffalo Wings

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diabetic buffalo wings

Ingredients:

1 1/2 tbsp hot sauce
1 pinch cayenne
1/4 tsp paprika
1/2 lb chicken tenders
Celery sticks

DRESSING:

1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 tbsp crumbled blue cheese

Directions:

Preheat the oven to 375 degrees.
In a shallow bowl, combine the hot sauce, cayenne, and paprika.
Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet.
Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients.
Serve the dressing with the chicken and celery sticks.

Ambrosia

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Ambrosia for diabetics

Ingredients:

1/2 c. slivered Almonds
1/2 c Unsweetened Coconut flakes
1 Pineapple
5 Oranges
2 Apples
1 Banana (sliced)
2 Tablespoons Sherry
Fresh Mint (garnish)

Directions:

Preheat your oven to 325 and spread the almonds onto a baking sheet, bake until golden. Transfer to a plate to cool.
Add the coconut to the sheet and bake until golden. Cool this on a plate.
Cut the pineapple into cubes.
Cut each orange into sections and add to pineapple cubes along with the apples, banana and sherry. Gently mix.
Divide mixture into separate bowls and sprinkle almonds and coconut over the top.

Homemade Diabetic BBQ Sauce

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bbq sauce

Ingredients:

1 sm. white onion
1 (8 oz.) can tomato sauce
2 c. water
1/4 c. Worcestershire sauce
1 tsp. salt (optional)
1 Tblsp. garlic powder
1 tsp. pepper
1/2 tsp. cinnamon
Honey to taste

Directions:

In medium saucepan mince the onion and add the tomato sauce and Worcestershire sauce and blend well.
Add the remainder of the ingredients and bring to full boil.
Simmer on low heat for 15 minutes.
Refrigerate for 1 hour.
Serve

Strawberry Sherbet

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strawberry sherbet

Ingredients:

1 c. pureed strawberries
1 tsp. unflavored gelatin
1/4 c water
2 tbsp. lemon juice
1/2 granulated Splenda
1/2 c. nonfat dry powdered milk
1/2 c water

Directions:

In small saucepan, into 1/4 cup water, sprinkle gelatin. Cook over low heat, stirring constantly until gelatin is dissolved.
Remove from heat; stir in strawberries, lemon juice, and Splenda, set aside.
In small bowl with mixer at high speed, beat powdered milk with 1/2 cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined.
Pour into shallow pan; freeze 3 hours or until firm. Makes 8 servings.

Oatmeal Peanut Butter Cookies

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oatmeal peanut butter cookies

Ingredients:

2/3 c. oatmeal
2 c. wheat flour
1 tsp. salt
1/4 tsp. baking soda
2 tsp. Baking powder
1/3 c. applesauce
2/3 c. peanut butter
2 eggs or 1/2 egg substitute
3 tbsp. skim milk
4 tbsp. liquid sweetener
2 tbsp. sugar substitute

Directions:

Sift flour, salt, soda, and baking powder.
Cream next 6 ingredients together add oatmeal, beat.
Add flour mixture, stir until it forms a ball; roll into 1 inch balls.
Place on ungreased cookie sheet.
Press down with glass.
Bake at 375 degrees for 10 minutes.