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broil until no longer pink. Serve on buns with lettuce and tomatoes. Serves 4.
NUTRITIONAL ANALYSIS: 285 calories, 411 mg sodium, 35 mg cholesterol,
26 gm carbohydrate, 33 gm protein, 6 gm fat
DIABETIC EXCHANGES: One serving equals 4 very lean meat, 2 starch
TURKEY BURGERS 38
VEGGIE DILL DIP
Plan ahead as this needs to chill overnight
1 (16 oz.) ctn. low-fat cottage cheese
3 T. skim milk
3/4 C. fat-free mayonnaise
1 T. dried minced onion
1 T. dried parsley flakes
1 tsp. dill weed
1 tsp. seasoned salt
1/4 tsp. garlic powder
In a blender, blend cottage cheese and milk until smooth. Stir in remaining
ingredients and mix well. Chill overnight. Serve with raw vegetables.
DIABETIC EXCHANGES: One tablespoon serving equals a free food
NUTRITIONAL ANALYSIS: 24 calories, 233 mg sodium, 1 mg cholesterol,
2 gm carbohydrate, 3 gm protein, trace fat
VEGGIE DILL DIP 39
ZUCCHINI BREAD
2 3/4 C. all-purpose flour
1/2 C. wheat germ
1 T. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. each ground nutmeg, mace and cloves
1/2 C. skim milk
1/4 C. vegetable oil
6 pkg. Sweet'N Low granulated sugar substitute
1/2 C. sugar
4 egg whites (or scant 1/2 C. liquid egg substitute)
Preheat oven to 350ºF. Spray a 9 x 5-inch loaf pan with nonstick
cooking spray.
In a medium bowl combine all ingredients up to the milk.
In a large bowl combine milk, oil, Sweet 'N Low, sugar and egg whites.
Stir in dry ingredients and zucchini; blend well. Pour batter into prepared
pan. Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick
inserted in center comes out clean. Cool on wire rack 5 minutes.
Remove from pan and cool completely on rack. Makes one large loaf.
Per slice (14 slices per loaf): 180 cals, 5 g prot, 5 g fat, 30 g carbos,
0 mg choles, 278 mg sod
Diabetic Exchange: 2 starch/bread, 1 fat
ZUCCHINI BREAD 40 [ Pobierz całość w formacie PDF ]