So far we’ve really enjoyed all our deliveries and we’re learning a lot about different vegetables. It’s quite exciting as Thursday approaches we almost feel like we’ve got a little Christmas present every week! I will admit of the group of us sharing I’m by far the most pickiest, it’s just the way I am and I don’t feel that I will change that however maybe I will make a promise to try at least one of everything (with the exception of onions because I just don’t like them…)
I was going to share a few of the recipes that we’ve made from the spoils :)
For the first week of course we made some simple salads using the radishes in them, quite a nice crunch. We also added radishes in our meatless Monday (add link) breakfast for dinner omelets that we had. Surprisingly great as well! In addition for that Meatless Monday addition we made wheat crepes (from site says low carb and diabetic friendly?) from scratch, which are so simple it’s crazy!http://www.blogger.com/img/blank.gifhttp://www.blogger.com/img/blank.gif
Basic Crepe Recipe:
1 Cup wholewheat flour
1 1/3 cup nonfat milk
2 egg whites
1 egg yolk
Combine ingredients with a hand beater to make batter. Spray a 6" skillet with nonstick cooking spray. Heat the skillet, then remove from heat. Spoon 2 Tbsp batter into skillet -- tilt skillet to spread batter evenly. Return skillet to heat and brown one side of crepe. Invert pan over a paper towel to remove crepe. These can be made 24 to 48 hours ahead of time and refrigerated until needed.
Yield: 16 Crepes
Each Crepe provides: 45 calories, 7 grams Carbohydrate, 0.4 grams Fat
For the delish strawberries we made a somewhat diabetic friendly shortcake (we’re meeting w/ the nutritionist today, so to our best knowledge this is the best we could do…) The shortcake turned out perfectly and the mix of everything ended up being perfect. I believe that the light biscuit mix can be used for other items as well. Here’s the recipe below, I adapted from the website subbing Splenda for all parts where it said sugar and used greek yogurt instead of light sour cream-
Recipe to cook Diabetic Friendly Strawberry Shortcake. Diabetic cooking guru Marilyn Helton took this classic summer dessert, lightened it, and made it diabetic friendly.
Ingredients
Light Biscuit Mix:
6 cups unbleached white flour
3 tablespoons baking powder
1-1/2 teaspoons salt
2/3 cup unsalted stick margarine
Shortcake:
2 cups light biscuit Mix (**please note that you won’t use all of the light biscuit mix, I almost messed the whole thing up that way!)
1/3 cup splenda
3/4 cup nonfat plain yogurt
1/4 cup skim milk
1 teaspoon vanilla
Strawberries and Cream Filling:
4 tablespoons splenda
3 cups fresh strawberries, sliced
1 cup lowfat vanilla yogurt
1/4 cup light greek yogurt
1 teaspoon vanilla extract
2 teaspoons splenda
Directions
Light Biscuit Mix - Yield: 6-1/2 cups mix
In a large bowl with a wire whisk, mix together flour, baking powder and salt. Cut in margarine with pastry blender until crumbly. Store in refrigerator in an airtight container for up to four weeks. The nutrient analysis is included with the shortcake recipe.
Strawberry Shortcake Preheat oven to 425° F. Place shortcake ingredients in large bowl and stir until just combined. Pour into two greased and floured 8-inch round cake pans. Bake in oven for 20 minutes, or until cake tester inserted in center comes out clean.
Sprinkle 4 tablespoons sugar over strawberries in one bowl. Combine yogurt, sour cream, vanilla, and 2 teaspoons sugar in another bowl.
Remove shortcake from pan by running a knife around the edge and inverting. Spread half of the strawberry mixture on one layer of shortcake. Place the other shortcake layer on top. Top with remaining mixture. Before serving, top with yogurt and sour cream mixture.
Per Serving (made with sugar and without whipped topping):
173 Cal
4g Fat
30g Carb
4g Protein
2mg Cholesterol
Diabetic Exchanges: 1 Fruit 1 Starch 1 Fat
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