Archives
October 2004
10/31/04
10/31/04
10/31/04
10/31/04
10/30/04
10/29/04
10/28/04
10/28/04
10/28/04
10/27/04
10/27/04
10/27/04
10/27/04
10/27/04
10/27/04
10/27/04
10/27/04
10/27/04
10/25/04
10/25/04
10/25/04
10/25/04
10/24/04
10/24/04
10/23/04
10/23/04
10/23/04
10/23/04
10/22/04
10/22/04
10/22/04
10/22/04
10/21/04
10/20/04
10/20/04
10/20/04
10/19/04
10/17/04
10/17/04
10/17/04
10/16/04
10/16/04
10/16/04
10/16/04
10/16/04
10/16/04
10/16/04
10/16/04
10/16/04
10/16/04
10/16/04
10/15/04
10/15/04
10/15/04
10/13/04
10/12/04
10/12/04
10/11/04
10/11/04
10/10/04
10/10/04
10/10/04
10/10/04
10/10/04
10/10/04
10/10/04
10/9/04
10/9/04
10/8/04
10/8/04
10/8/04
10/8/04
10/8/04
10/8/04
10/8/04
10/7/04
10/6/04
10/6/04
10/6/04
Pumpkin Parfait
10/4/04
10/3/04
10/3/04
10/3/04
10/3/04
10/3/04
10/2/04
10/2/04
10/2/04
10/2/04
10/2/04
10/2/04
10/1/04
10/1/04
Wednesday, October 6, 2004
4:17:00 PM EDT
Feeling Happy
Hearing Dave's bath running, and Tabby & Jessica playing with the gerbils
PUMPKIN PARFAIT WITH BERRIES
AND LOW-FAT WHIPPED TOPPING
Yield: 4 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
INGREDIENTS
- 1-1/2 cups pumpkin puree (not pumpkin pie mix)
- 1 tablespoon sugar
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup evaporated skim milk
- 10 tablespoons low-fat whipped topping
- 1 cup fresh or frozen raspberries
- 1/2 teaspoon cinnamon
DIRECTIONS
Combine the pumpkin puree with the sugar, nutmeg,
and cloves. Slowly fold in the evaporated skim milk
and 2 tablespoons of the whipped topping. Cover and
refrigerate until ready to serve.
When ready to serve, spoon 2 layers of the following
ingredients into each parfait glass, each layer to go
in this order: 2 tablespoons pumpkin mixture, 1 tablespoon
whipped topping, 1 layer berries. Garnish the top of the
last layer with cinnamon. Chill for 1 hour. Serve.
Nutritional Information Per Serving (1 parfait):
Calories: 108, Fat: 2 g, Cholesterol: 1 mg,
Sodium: 44 mg, Carbohydrate: 20 g, Protein: 4 g
Diabetic Exchanges: 1-1/2 Other Carbohydrate
Want more recipes?
Visit our archive at http://diabeticgourmet.com/recipes
Written by hestiahomeschool Blog about this entry |
Add to del.icio.us | 
digg this
4:17:00 PM EDT
Feeling Happy
Hearing Dave's bath running, and Tabby & Jessica playing with the gerbils
Pumpkin Parfait
PUMPKIN PARFAIT WITH BERRIES
AND LOW-FAT WHIPPED TOPPING
Yield: 4 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
INGREDIENTS
- 1-1/2 cups pumpkin puree (not pumpkin pie mix)
- 1 tablespoon sugar
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup evaporated skim milk
- 10 tablespoons low-fat whipped topping
- 1 cup fresh or frozen raspberries
- 1/2 teaspoon cinnamon
DIRECTIONS
Combine the pumpkin puree with the sugar, nutmeg,
and cloves. Slowly fold in the evaporated skim milk
and 2 tablespoons of the whipped topping. Cover and
refrigerate until ready to serve.
When ready to serve, spoon 2 layers of the following
ingredients into each parfait glass, each layer to go
in this order: 2 tablespoons pumpkin mixture, 1 tablespoon
whipped topping, 1 layer berries. Garnish the top of the
last layer with cinnamon. Chill for 1 hour. Serve.
Nutritional Information Per Serving (1 parfait):
Calories: 108, Fat: 2 g, Cholesterol: 1 mg,
Sodium: 44 mg, Carbohydrate: 20 g, Protein: 4 g
Diabetic Exchanges: 1-1/2 Other Carbohydrate
Want more recipes?
Visit our archive at http://diabeticgourmet.com/recipes
Written by hestiahomeschool Blog about this entry |
Add to del.icio.us | digg this
This entry has 2 comments: (Add your own)
-
Can I leave the raspberries out? The rest of it sounds yum :)
10/6/04 5:48 PM