DIABETIC RECIPE - 845
SWEETLY
POACHED
PEARS
6 med. ripe pears (about 2 lbs.)
5 c. white, unsweetened grape juice
1/4 c. fresh lemon juice
1 vanilla bean, split lengthwise
1 inch whole cinnamon stick
1/4 c. golden raisins
Peel pears, leaving stems on.
In a medium size pan, heat juices, vanilla bean, and cinnamon stick to a simmer.
Add pears.
Simmer 25 to 30 minutes,
uncovered, turning pears occasionally, until tender when pierced with a knife.
Remove pears with a slotted spoon.
Reduce syrup 30 to 35 minutes to 1 1/2 cups. Strain.
Stir in raisins and cool syrup to room temperature.
Serve pears in
small glass compote bowls.
Spoon raisins and syrup over and around pears.
Serves 6.
Per serving:
187 calories, 48 gm carbohydrates, 1 gm protein, trace fat, 3 gm sodium.
Exchanges:
3 fruit.
Cholesterol: 9 mg per serving.
DIABETIC RECIPE - 846
CHOCOLATE
CHEESECAKE
Margarine for pan
15 oz. part skim milk Ricotta cheese
1 1/2 c. (12 oz.) light cream cheese, softened
1 whole egg
2 egg whites
1 c. unsweetened apple juice concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)
Preheat oven to 350 degrees.
Lightly grease bottom and sides of a 9 inch
springform pan.
Wrap outside of pan with aluminum foil.
In the bowl of a food processor or blender, puree all ingredients until smooth.
Do in 2 batches, if necessary.
With a rubber spatula, scrape mixture into prepared pan.
Place on a baking sheet.
Bake 45 minutes. Turn oven off.
Leave in the oven with door
closed for 1 hour.
Remove and refrigerate.
Before unmolding and serving, let stand at room temperature for 10 minutes.
Sift 2 teaspoons unsweetened cocoa over the top.
Slice with a knife which has been warmed in hot water.
Serves
12.
Per serving:
167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat,
220 mg sodium.
Exchanges:
1 fruit, 1 medium fat meat, 1/2 fat.
Cholesterol:
50 mg per serving.
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