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       Volume I - July 10, 2009

No More Blood Sugar Blues!

Legalize Those Family Reunion
& Company Picnic Buffet Tables!

by Alice Osbornce and Patty Liston

Summertime, and the livin’ is easy, but the eatin’ ain’t — at least not if you’re predisposed to diabetes or struggling with blood sugar issues in any way, shape, or form. WHY? Because of all those picnic buffet tables, doggone it! Here are a few recipes you can make as your contribution to those tempting tables. Get proactive and make sure at least part of the buffet is legal.

Blueberry Cornmeal Muffins
Makes 18
(Recipe adapted from Mani of Mani's Bakery, Los Angeles, CA)

1 1/2 cups apple juice concentrate, thawed
1/2 cup Prune Puree (recipe follows)
1/2 cup buttermilk
3 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cornmeal
2 tsp. grated lemon peel
2 cups frozen blueberries, unthawed (divided)

Heat oven to 375 degrees. Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray. In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended. Gently stir in 1 1/2 cups of the blueberries. Spoon batter into prepared muffin tin cups, dividing equally. Top each muffin with a few of the remaining blueberries. Bake about 20 minutes or until pick inserted into centers comes out clean. Cool on rack.

*Nutritional Information Per Serving: 150 calories, 4g protein, 1.5g fat, 2g fiber, 30g carbohydrate, 40mg cholesterol, 150 mg sodium.

Prune Puree

2 2/3 cups (1 pound) pitted prunes
3/4 cup hot water

Combine prunes and water in container of food processor. Process about 1 minute until pureed. Puree may be covered and refrigerated up to 2 months.

  Download this recipe.

Chewey Coconut Bars
Yield: 16 bars

2 eggs
1/3 cup agave
1/4 teaspoon maple flavoring
1/2 cup butter, melted
1 teaspoon vanilla
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened coconut,* finely chopped
1/2 cup chopped walnuts (optional)
1/2 cup raisins

Beat eggs, agave and maple flavoring in medium bowl; mix in butter and vanilla. Combine flour, baking powder and salt in small bowl; stir into egg mixture. Mix in coconut, walnuts, and raisins. Spread batter evenly in greased 8-inch square baking pan.
Bake in preheated 350ºF oven until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack; cut into squares.

Nutrition information per serving (1 bar):
Calories: 126, Protein: 2 g, Carbohydrates: 10 g, Fat: 9 g, Cholesterol: 27 mg, Sodium: 141 mg
Food Exchanges: 1/2 Bread, 2 Fat. This is a 41% calorie reduction from a traditional recipe.

  Download this recipe.

Apple Pie

3 cooking apples
11 oz. raw honey or 1 cup agave
2 Tablespoons butter
2 Tablespoons corn starch
2 Tablespoons raisins (optional)
nutmeg & cinnamon to taste

Peel, core and slice apples. Mix remaining ingredients. Pour into pie shell. Bake 400 degree for 45 minutes on cookie sheet.

  Download this recipe.

Cheesecake Delight
Yield: 12 servings

nonstick cooking spray
1/4 c graham-cracker crumbs
1 pk 8oz light cream cheese neufchatel
1 pk 15oz reduced-fat cottage cheese
3/4 c unsweetened applesauce
2 Eggs
1 1/2 t vanilla extract
1/2 t grated lemon peel
1/4 t salt
1 pt strawberries

Cover outside of 8x3" springform pan with foil (to prevent mixture from leaking during baking). Spray pan with nonstick cooking spray, then evenly sprinkle graham-cracker crumbs in bottom; set aside. Preheat oven to 350F. In food processor with knife blade attached, blend light cream cheese and next 7 ingredients until smooth.
Carefully pour cheese mixture over crumbs in pan. Bake 45 minutes. With oven door closed, turn off oven; let cheesecake remain in oven 30 minutes. remove; cool in pan on wire rack 30 minutes. Cover and refrigerate cheesecake at least 4 hours or until well chilled. To serve, carefully remove cheesecake from pan. Slice strawberries; arrange on top of cheesecake.


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