Pineapple Almond Shake - 11.6g Carbs, 1.3g Fiber

{Suggestion: If you cannot use maple syrup then by all means
either leave it out or use a favorite substitute. }

From: Dr Weil
The Healthy Kitchen - Recipes for a Better Body, Life, and 
Spirit (Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)

The almonds in this invigorating shake make it a terrific source 
of protein, and blanching your own almonds is a great kitchen 
activity for kids.

1/4 cup blanched almonds
1 cup roughly chopped fresh pineapple
1/2 cup ice, crushed or cubes
1/2 tsp pure maple syrup
1/4 cup rice milk or soy milk
1/2 cup pineapple juice

Grind the almonds in a blender to a fine powder.

Add all the ingredients and blend until smooth.

Pour into 3 large drinking glasses.
(If you want to make more, repeat the recipes. Most blenders 
will accommodate only enough for 3.)

Serves: 3
Nutrition per Serving:
96.7 Calories, 5.2g Fat, 0.5g Saturated Fat, 45.5% of Calories from Fat,
2.5g Protein, 11.6g Carbs, 1.3g Fiber, 0mg Cholesterol

Pineapple and Scallop Skewers - 19g Carbs, 4g Fiber, 8g Sugar

From: www.bhg.com

Tender scallops and juicy pineapple are flavored with a zesty marinade

of lime juice, jalapeno peppers, and cilantro.

Prep: 20 minutes

Grill: 8 minutes

Servings: 4

2 tsp finely shredded lime peel

1/4 cup lime juice

1/4 cup snipped fresh cilantro

2 small green and/or red jalapeño pepper, seeded and finely chopped

2 tsp sugar

1/2 tsp salt

1/2 tsp black pepper

1/3 cup canola oil

16 sea scallops (about 1-1/2 lb.)

12 large fresh pineapple chunks

1 avocado, peeled, pitted, and cut into 8 chunks

1. In a small bowl combine lime peel, lime juice, cilantro, jalapeno,

sugar, salt, and pepper. Slowly whisk in oil until combined; set aside.

2. In a large bowl combine scallops, pineapple, and avocado. Toss with

2 tablespoons of the lime juice mixture. Let stand for 15 minutes*,

stirring occasionally.

3. Alternately thread 4 scallops, 3 pineapple chunks and 2 avocado chunks

on each of 4 12- to 16-inch skewers.

4. Grill kabobs on a well-greased grill rack directly over medium-high

heat for about 8 minutes or until scallops turn opaque, turning once

halfway through grilling. Transfer kabobs to a serving platter and serve

with remaining lime juice mixture.

Test Kitchen Tip:

Do not marinate longer, or scallops will get tough.

Servings: 4

Nutrition per Serving:

423 Calories, 26g Total Fat, 2g Saturated Fat, 15g Monounsaturated Fat,

7g Polyunsaturated Fat, 56mg Cholesterol, 572mg Sodium, 19g Carbs,

4g Fiber, 8g Total Sugar, 30g Protein

Vitamin C (DV%) 66, Calcium (DV%) 6, Iron (DV%) 6

Percent Daily Values are based on a 2,000 calorie diet

Whole-Wheat French Toast With Fresh Strawberries - 38g Carbs, 4g Fiber

From: Denise Austin's Morning Stretch

Try This Low-Fat French Toast

I love making breakfast for my family on the weekend. During the week,

it's a wonder that everyone gets to eat an egg, cereal or even a piece

of toast as they're flying out the door — you know what I'm talking

about. On the weekends, I set out nice plates and make cocoa for the

girls and a big pot of coffee for me and Jeff. Then I put together

this super-fast, super-easy take on French toast, and we all relax

and enjoy. I hope you like it as much as we do!

3 Tbsp sugar-free raspberry or strawberry spreadable fruit

2 cups sliced strawberries

1 large egg

1 large egg white

2/3 cup low-fat (1 percent) milk

1 1/2 tsp vanilla extract

Pinch ground nutmeg

1 Tbsp unsalted butter, divided

8 slices thin whole-wheat bread

Preheat the oven to 200 degrees F. Place a serving platter in the

oven to hold the French toast.

Place the fruit spread in a medium bowl and stir until smooth. Stir

in the strawberries. Set aside. In a pie plate or shallow bowl, beat

the egg, egg white, milk, vanilla extract, and nutmeg with a fork

until blended. Melt 1/2 tablespoon butter in a large nonstick skillet

over medium heat. Dip a bread slice into the egg mixture, letting

it soak briefly on both sides. Place the soaked slice in the skillet;

add 1 or 2 more soaked slices. Cook, turning once, until lightly

golden, about 3 minutes per side.

Place the cooked French toast in the oven to keep warm. Repeat with

the remaining bread slices, adding the remaining 1/2 tablespoon butter

as needed. Serve the French toast hot with the strawberry mixture on

top.

Servings: 4

Serving Size: 2 slices

Nutrition per Serving:

270 Calories, 11g Protein, 10g Total Fat, 70mg Cholesterol,

38g Carbs, 4g Dietary Fiber, 300mg Sodium

Washington State Apple Butter - 7g Carbs, 1g Fiber, 6g Sugar

From: The New Family Cookbook for People with Diabetes,

published by the American Diabetes Association.

Apple butter isn't really "butter" at all, but more like a

thick preserve. It makes a luscious spread on toast, muffins,

crepes, and waffles.

Number of Servings: 24

Serving Size: 2 Tbsp

2 1/2 lb Golden delicious apples, cored and cut into eighths

2 Tbsp lemon juice

3/4 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground mace

1 Tbsp brown sugar

1. Combine the apples, 3/4 cup water, and the lemon juice in a

large nonstick pot. Bring to a boil over medium-high hear.

Cover and simmer for 30 minutes. Drain.

2. Push the apples through a food mill or strainer to puree and

remove skin. Return the applesauce to the pot of water; add the

cinnamon, cloves, mace, and brown sugar. Simmer, uncovered,

over low heat until the mixture thickens, about 45 to 60 minutes,

stirring often.

3. Cover and refrigerate. Apple butter keeps in the refrigerator

for 1 week. Freeze for longer storage.

Number of Servings: 24

Serving Size: 2 Tbsp

Nutrition per Serving:

26 Calories, 1 Calories from Fat, 0g Total Fat, 0g Saturated Fat,

0g Cholesterol, 0mg Sodium, 7g Total Carbs, 1g Dietary Fiber,

6g Sugars, 0g Protein

Exchanges Per Serving: 1/2 Fruit

Lime Guacamole with Mango - 26g Carbs, 5g Fiber, 14g Sugar

From: The Diabetes Food and Nutrition Bible by Hope Warshaw
Servings: 4

1 large avocado
1 large mango
3 Tbsp fresh lime juice
2 tsp sugar
1/2 tsp minced jalapeno pepper
4 oz baked corn tortilla chips

Cut the avocado in half lengthwise and pit. Scoop out
the flesh. In a bowl, mash the avocado slightly with a fork.

Peel and cube the mango into 1/2-inch cubes and put into
another bowl. Add the lime juice, sugar, and jalapeno
pepper divided equally between the avocado and mango.

To serve, put 2 teaspoons of mango on a chip.
Add mashed avocado on top of the mango and eat!

Servings: 4
Serving Size: 1 ounce chips with avocado and mango
Nutrition per Serving:
169 Calories, 8g Fat, 0mg Cholesterol, 46mg Sodium,
26g Carbs, 5g Dietary Fiber, 14g Sugars, 2g Protein

Diabetic Exchanges: 1/2 Starch, 1 1/2 Fat, 1 Fruit

Spiced Apple Pudding - 26g Carbs

Original Source Unknown

Prep Time: 20 Minutes

Servings: 4 

Serving Size: 1/2 cup

2 cups Unsweetened apple juice

1/3 cup Granulated sugar substitute

1/3 cup Cornstarch

1/2 tsp Cinnamon

1 Egg

1. In a heavy saucepan, combine 1/2 cup apple juice and cornstarch;

mix well. Add remaining juice. Place over medium heat and cook,

stirring, until mixture comes to a boil. Reduce heat and simmer

for 2 minutes. Remove from heat.

2. In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to

beaten egg. Stir until smooth. Return immediately to hot mixture,

stirring constantly. (The hot mixture will cook the egg.)

3. Stir in sweetener and cinnamon. Pour into 4 dessert dishes,

cover with plastic wrap to prevent skin from forming. Cool to

room temperature or chill in refrigerator.

Servings: 4 

Serving Size: 1/2 cup

Nutrition per Serving:

117 Calories, 1g Protein, 1g Fat, 26g Carbs

Exchanges: 1 Bread/Starch; 1 Fruit