Diabetic Living - Fall 2006

Carb-Smart Snacks

Continued from page 95

Lemon Avocado Dip
Use light sour cream; it’s lower in
carbs than fat-free sour cream.
Pictured on page 90.

PER SERVING: 72 cal., 5 g total fat ( 1 g sat. fat), 5 mg chol., 49 mg sodium, 7 g carbo., 3 g fiber, 2 g pro. Exchanges: 1 vegetable, 1 fat. Carb choices: 0.5.

2 cups packaged shredded cabbage with carrot

(coleslaw mix)

¹⁄ 4 cupunsaltedpeanuts,chopped

16 green or red Belgian endive leaves or 4 butterhead (Bibb or Boston) lettuce leaves

Basil-Garlic Tomatoes
Try with fresh thyme or oregano
instead of basil. Pictured on page 90.

PER SERVING: 31 cal., 1 g total fat ( 1 g sat. fat), 4 mg chol., 27 mg sodium, 4 g carbo., 1 g fiber, 2 g pro. Exchanges: 0.5 vegetable. Carb choices: 0.

11 ripe avocado, halved, seeded, and peeled

11 tablespoon lemon juice or lime juice

¹¹⁄ 2 cup light dairy sour cream 1 clove garlic, minced

¹¹⁄ 8 teaspoon salt

Lemon wedge (optional)

4 medium red, yellow, and/or green sweet peppers, seeded and cut into strips

1. In a small bowl, whisk together hoisin sauce, peanut butter, water, vinegar, and pepper, if desired. Add coleslaw and nuts; toss to coat.

2. Spoon mixture into endive leaves or divide among lettuce leaves; roll up leaves, if using. Makes 4 servings ( 4 filled endive leaves or 1 lettuce wrap per serving).

2 tablespoons light dairy sour cream

2 tablespoonssnippedfreshbasil 1 tablespoon light cream cheese 1 clove garlic, minced

16 cherry tomatoes, halved

1. In a small bowl, combine sour cream, basil, cream cheese, and garlic. Stir until mixed. Place in a resealable plastic bag; seal. Cut a small hole in one corner. Pipe onto cut sides of tomato halves. Makes 4 servings ( 8 halves per serving).

Make-Ahead Directions: Prepare as in Step 1. Cover; chill for up to 24 hours. Continue as in Step 2.

1. In a bowl, mash avocado with lemon juice. Stir in sour cream, garlic, and salt. If desired, garnish with lemon. Serve with pepper strips. Makes 8 servings ( 2 tablespoons dip and ¹⁄ 2 of a pepper per serving).

Make-Ahead Directions: Prepare as directed. Cover surface of dip with plastic wrap; chill for up to 4 hours.

Chutney-Topped
Cheese Rounds
Light semisoft cheese helps keep
these low in carbs, fat, and calories.
Pictured on page 93.

PER SERVING: 68 cal., 3 g total fat ( 2 g sat. fat), 15 mg chol., 160 mg sodium, 5 g carbo., 1 g fiber, 6 g pro. Exchanges: 1 lean meat. Carb choices: 0.

Deli Days

Continued from page 69

Peanut-Stuffed
Belgian Endive

Coleslaw takes on a new dimension
when tossed with hoisin sauce.
Pictured on page 93.

PER SERVING: 100 cal., 6 g total fat ( 1 g sat. fat), 0 mg chol., 158 mg sodium, 9 g carbo., 2 g fiber, 4 g pro. Exchanges: 0.5 high-fat meat, 1 vegetable, 0.5 fat. Carb choices: 0.5.

¹¹⁄ 2 cupfreshpeach,finelychopped, or frozen unsweetened peach slices, thawed

11 tablespoon finely chopped dried cherries

11 teaspoon lemon juice

¹¹⁄ 8 teaspoon ground cinnamon

4 0.75-ounce rounds light semisoft cheese

Turkey Reuben
Turkey swaps for corned beef in this
takeoff. Pictured on page 66.

PER SANDWICH: 384 cal., 11 g total fat ( 5 g sat. fat), 67 mg chol., 885 mg sodium, 39 g carbo., 6 g fiber, 31 g pro. Exchanges: 1 vegetable, 2 starch, 3 lean meat, 0.5 fat. Carb choices: 2. 5.

2 tablespoons bottled hoisin sauce

2 teaspoons creamy peanut butter

11 teaspoon water

¹¹⁄ 2 teaspoon cider vinegar

¹¹⁄ 8 teaspoon crushed red pepper (optional)

1. For chutney, in a bowl, combine peach, cherries, lemon juice, and cinnamon. Toss gently to combine.

2. To serve, split each cheese round in half horizontally. Spoon peach mixture onto half-rounds. If desired, arrange half-rounds in a circle on a microwave-safe plate; microwave on 100 percent power (high) for 20 to 35 seconds or just until cheese is softened. Makes 4 servings ( 2 half-rounds per serving).