Angelizds Place - Diabetic Cook Book - Breakfast Recipes Index

Date-Nut Coffee Cake
(makes 16 servings)

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
3 packets (or 1 teaspoon bulk) Sweet 'n Low
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup liquefied Butter Buds Mix
1/3 cup 1% fat milk
1 large egg
1 teaspoon vanilla extract
1 cup chopped pitted dates
2 tablespoons chopped walnuts
Topping:
1/4 cup all-purpose flour
1 tablespoon light brown sugar, packed to measure
1 tablespoon margarine, softened
1 packet Sweet 'n Low
1/4 teaspoon ground cinnamon

Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray.

In a large bowl, combine the flour, sugar, Sweet 'n Low, baking powder, baking soda, and salt. In a 1-cup measure, combine the liquified Butter Buds, milk, egg, and vanilla. Add to the dry ingredients, stirring until blended. Add the dates and walnuts. Pour into the prepared pan.

In a small bowl, mix together all the topping ingredients until crumbly. Sprinkle over the batter.

Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into 2-inch squares.

Per serving: 110 calories, 2 g protein, 2 g fat (<1 g saturated fat), 22 g carbohydrate, 15 mg cholesterol, 75 mg sodium
Exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)

Tiny Blueberry Pancakes
(makes 1 serving)

1/3 cup nonfat buttermilk pancake mix
1/4 cup skim milk
butter-flavored cooking spray
1/3 cup fresh blueberries
1/4 cup sugar-free maple syrup, warmed

Mix pancake mix and skim milk according to package directions.
Lightly coat a nonstick griddle or skillet with cooking spray. Place over medium-hot heat.

Ladle 1/4 cup of pancake batter onto the hot griddle. Sprinkle the top of each pancake with a few of the blueberries. Cook until bottom is lightly browned, about 2 minutes. Turn and cook the other side. Transfer to a warmed plate and pass the syrup to pour over the pancakes.

Per serving: 205 calories (0% calories from fat), 6 g protein, 0 fat (0 saturated fat), 47 g carbohydrates, 5 g dietary fiber, 1 mg cholesterol, 428 mg sodium Diabetic exchanges: 3 carbohydrate (2 1/2 bread/starch, 1/2 fruit)

Maple Syrup

1 tablespoon maple extract
2 cups water
24 packets sweetener (such as Sweet 'n Low)
24 packets Splenda
1/2 teaspoon guar gum (thickening agent, found in health food stores)

Heat water with sweeteners and extract til boiling. Take off heat and stir in guar gum to thicken. Cool and store in refrigerator.

Recipe makes 32-tablespoons at 0 .8 carbs each.

Note: Guar gum clumps easily. Stir in 1/8-teaspoon at a time and whisk very well after each addition to avoid clumping.

Nutritional information per entire recipe: Carbohydrates: 24
Calories: 96 Fat: 0 Protein: 45g Fiber: 0