Diabetic Broiled Bananas



2 bananas, peels on

Butter-flavored cooking spray

4 teaspoons minced onion

1 tablespoon lime juice

2 teaspoons packed brown sugar

2 teaspoons minced jalapeño pepper



1. Halve bananas lengthwise. Spray cut sides with cooking spray.

Combine onion, lime juice, sugar and jalapeño in small bowl; mix well.

Sprinkle cut side of bananas with onion mixture.

2. Broil bananas 4 inches from heat 2 to 3 minutes or until topping bubbles.



Makes 4 servings



Cal.: 64 Cal. from Fat 3 % Total Fat <1 g Sat. Fat: 0 g Carb.: 16 g

Protein:

<1 g Chol.: 0 mg Sodium: 2 mg Fiber: 2 g



Diabetic Cooking Jan/Feb 2005

BOSC PEARS POACHED IN RED WINE

Yield: 4 servings
Source: "Cooking with the Diabetic Chef" by Chris Smith
 
INGREDIENTS

- 4 medium Bosc pears, ripe
- 4 medium oranges, juiced
- 2 tablespoons lemon rind, grated
- 2 tablespoon orange rind, grated
- 1-2/3 cup red wine (such as Cabernet Sauvignon)
- 3 tablespoons honey

DIRECTIONS

Bring water to a boil in a large pot. Add the pears
and cook for 15-20 seconds. Remove the pears from the
pot and immediately place in a bowl of ice water.

Remove the skin from the pears. Slice
the pears in half and remove the seeds.

Combine the juice of the oranges, the lemon and orange
rinds, the red wine, and the honey and bring to a simmer.
Add the pears, cover, and cook for 10-20 minutes, or until
the pears are tender. Serve each pear with the sauce.

Nutritional Information Per Serving (1/2 pear):
Calories: 250, Fat: 1 g, Cholesterol: 0 mg,
Sodium: 7 mg, Carbohydrate: 46 g, Protein: 2 g
Diabetic Exchanges: 1 Other Carbohydrate, 2 Fruit

POACHED PEARS WITH FRUIT COULIS

Yield: 4 servings
Source: "Great Healthy Food" by Azmina Govindji
 
INGREDIENTS

- 4 ripe pears, halved lengthwise and cored
- Juice of 1 lemon

For the Fruit Coulis
- 8 ounce mixed unsweetened berries (thawed if frozen)
- Sprig of fresh red currants or mint leaves, to decorate

DIRECTIONS

Arrange the pears in a large shallow-based pan,
with the cored side facing down, in a single layer.

Mix the lemon juice with enough cold water to cover the
pears. Bring to a boil, lower the heat and simmer gently
for 5-10 minutes. The timing depends on the variety and the
ripeness of the pears that you use. They should remain quite
firm, but soft enough to get a dessert fork through.

Transfer the poached pears to 4 serving plates and leave
aside to cool. Meanwhile, make the coulis. Puree the mixed
berries in a blender or food processor, then push the mixture
through a fine sieve in order to remove the seeds.

Spoon or pipe the coulis around the pear halves and decorate
with a sprig of fresh red currants or mint leaves before serving.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 134, Protein: 1 g, Fat: 1 g, Saturated Fat: 0 g,
Carbohydrate: 34 g, Fiber: 8 g, Cholesterol: 0 mg, Sodium: 0 mg
Diabetic Exchanges: 1-1/2 Fruit

PAPAYA WITH BLUEBERRY SAUCE

Yield: 4 Servings
Source: "Light and Easy Diabetes Cuisine"
 
INGREDIENTS

- 1 ripe papaya
- 1 cup fresh blueberries
- 2 tablespoons frozen orange juice concentrate
- 1 teaspoon grated orange zest
- Ground cinnamon
- 4 teaspoons plain low-fat yogurt
- 1/2 teaspoon pure vanilla extract

DIRECTIONS

Peel and seed papaya; slice into 12 thin wedges.
Arrange on four dessert plates and refrigerate.

Meanwhile, in a small saucepan, cook blueberries with orange
juice, orange zest and cinnamon, stirring, until berries are
soft and cooked down into a sauce, about 10 minutes. Pour
into a small bowl, cover and refrigerate until chilled.

Mix yogurt with vanilla. When ready to serve, spoon
blueberry sauce over papaya and top with a dollop of
vanilla yogurt. Sauce cooks down to about 2/3 cup.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 68, Fat: 0 g, Cholesterol: 0 mg,
Carbohydrate: 17 g, Protein: 1 g, Sodium: 8 mg
Diabetic Exchanges: 1 Fruit