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<blockquote data-quote="Copabanana" data-source="post: 674564" data-attributes="member: 18958"><p>Insane, I googled winter dessert recipes for diabetics and I found this (which sounds delicious). It might inspire you.</p><p></p><p>COPA</p><p></p><p><span style="font-size: 22px"><strong>Coconut-Pumpkin Bread Pudding with Coconut Sauce</strong></span></p><p></p><p></p><p><a href="http://images.meredith.com/dlv/images/recipe/p_RU193634.jpg" target="_blank"><img src="http://images.meredith.com/dlv/images/recipe/ss_RU193634.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><ul> <li data-xf-list-type="ul">Makes: 9 servings</li> <li data-xf-list-type="ul">Serving Size: of the bread pudding and 1 1/2 tablespoons sauce</li> <li data-xf-list-type="ul">Carb Grams Per Serving: 33</li> </ul><p></p><p><span style="font-size: 15px"><strong>Ingredients</strong></span></p><ul> <li data-xf-list-type="ul">Nonstick cooking spray</li> <li data-xf-list-type="ul">10 slices light Italian bread, such as Village Hearth brand, cut into 1/2-inch cubes</li> <li data-xf-list-type="ul">1/2 cup flaked coconut</li> <li data-xf-list-type="ul">1 13 1/2 - 14 - ounce can unsweetened light coconut milk</li> <li data-xf-list-type="ul">1 1/3 cups fat-free milk</li> <li data-xf-list-type="ul">1 cup canned pumpkin</li> <li data-xf-list-type="ul">4 egg whites</li> <li data-xf-list-type="ul">1 tablespoon vanilla</li> <li data-xf-list-type="ul">1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar</li> <li data-xf-list-type="ul">1 1/2 teaspoons pumpkin pie spice</li> <li data-xf-list-type="ul">1/4 teaspoon kosher salt</li> <li data-xf-list-type="ul">2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar</li> <li data-xf-list-type="ul">2 teaspoons cornstarch</li> <li data-xf-list-type="ul">2 egg yolks, lightly beaten</li> <li data-xf-list-type="ul">2 tablespoons flaked coconut, toasted</li> <li data-xf-list-type="ul">1 1/2 teaspoons butter</li> <li data-xf-list-type="ul">Flaked coconut, toasted (optional)</li> </ul><p></p><p><span style="font-size: 15px"><strong>Directions</strong></span></p><ol> <li data-xf-list-type="ol">Preheat oven to 300 degrees F. Lightly coat a 2-quart square or rectangular baking dish with cooking spray; set aside.</li> <li data-xf-list-type="ol">In a large bowl toss bread cubes with the 1/2 cup coconut. Spread mixture in a single layer in a 15x10x1-inch baking pan. Bake for 15 to 20 minutes or until bread cubes are dry and lightly toasted, stirring once. Remove from oven; set aside. Increase oven temperature to 375 degrees F.</li> <li data-xf-list-type="ol">In a very large bowl whisk together 1 cup of the coconut milk, 1 cup of the fat-free milk, the pumpkin, egg whites, and vanilla. Whisk in the 1/2 cup sugar, the pumpkin pie spice, and 1/8 teaspoon of the kosher salt. Stir in toasted bread cube-coconut mixture.</li> <li data-xf-list-type="ol">Transfer mixture to the prepared baking dish. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.</li> <li data-xf-list-type="ol">For the sauce, in a medium saucepan stir together the 2 tablespoons sugar (if using), the cornstarch, and the remaining 1/8 teaspoon kosher salt. Whisk in the remaining coconut milk and the remaining 1/3 cup fat-free milk. Cook and stir over medium heat just until boiling. Gradually stir half of the hot milk mixture into the egg yolks. Add egg yolk mixture to coconut milk mixture in saucepan; cook and stir for 2 minutes more. Remove from heat. Add the sugar substitute equivalent to 2 tablespoons sugar (if using), the 2 tablespoons coconut, and the butter, stirring until butter is melted. Serve warm over bread pudding. If desired, garnish with additional toasted coconut.</li> </ol><p></p><p><span style="font-size: 15px"><strong>Tip</strong></span></p><ul> <li data-xf-list-type="ul">*Sugar Substitutes: Choose from Splenda Granular, Truvia Spoonable or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amounts equivalent to 1/2 cup and 2 tablespoons sugar.</li> </ul><p><span style="font-size: 15px"><strong>Tip</strong></span></p><ul> <li data-xf-list-type="ul">PER SERVING WITH SUBSTITUTE: same as above, except 166 calories, 20 g carbohydrate, 9 g total sugar Exchanges: 0 other carb. Carb Choices: 1</li> </ul><p><span style="font-size: 15px"><strong>Nutrition Facts Per Serving:</strong></span></p><p>Servings Per Recipe: 9</p><p>PER SERVING: 213 cal., 7 g total fat (5 g sat. fat), 43 mg chol., 257 mg sodium, 33 g carb. (3 g fiber, 22 g sugars), 7 g pro.</p><p><span style="font-size: 15px"><strong>Diabetic Exchanges</strong></span></p><p>Other Carb (d.e): 1; Mark as Free Exchange (d.e): 0; Lean Meat (d.e): 0.5; Fat (d.e): 1.5; Starch (d.e): 1</p></blockquote><p></p>
[QUOTE="Copabanana, post: 674564, member: 18958"] Insane, I googled winter dessert recipes for diabetics and I found this (which sounds delicious). It might inspire you. COPA [SIZE=6][B]Coconut-Pumpkin Bread Pudding with Coconut Sauce[/B][/SIZE] [URL='http://images.meredith.com/dlv/images/recipe/p_RU193634.jpg'][IMG]http://images.meredith.com/dlv/images/recipe/ss_RU193634.jpg[/IMG][/URL] [LIST] [*]Makes: 9 servings [*]Serving Size: of the bread pudding and 1 1/2 tablespoons sauce [*]Carb Grams Per Serving: 33 [/LIST] [SIZE=4][B]Ingredients[/B][/SIZE] [LIST] [*]Nonstick cooking spray [*]10 slices light Italian bread, such as Village Hearth brand, cut into 1/2-inch cubes [*]1/2 cup flaked coconut [*]1 13 1/2 - 14 - ounce can unsweetened light coconut milk [*]1 1/3 cups fat-free milk [*]1 cup canned pumpkin [*]4 egg whites [*]1 tablespoon vanilla [*]1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar [*]1 1/2 teaspoons pumpkin pie spice [*]1/4 teaspoon kosher salt [*]2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar [*]2 teaspoons cornstarch [*]2 egg yolks, lightly beaten [*]2 tablespoons flaked coconut, toasted [*]1 1/2 teaspoons butter [*]Flaked coconut, toasted (optional) [/LIST] [SIZE=4][B]Directions[/B][/SIZE] [LIST=1] [*]Preheat oven to 300 degrees F. Lightly coat a 2-quart square or rectangular baking dish with cooking spray; set aside. [*]In a large bowl toss bread cubes with the 1/2 cup coconut. Spread mixture in a single layer in a 15x10x1-inch baking pan. Bake for 15 to 20 minutes or until bread cubes are dry and lightly toasted, stirring once. Remove from oven; set aside. Increase oven temperature to 375 degrees F. [*]In a very large bowl whisk together 1 cup of the coconut milk, 1 cup of the fat-free milk, the pumpkin, egg whites, and vanilla. Whisk in the 1/2 cup sugar, the pumpkin pie spice, and 1/8 teaspoon of the kosher salt. Stir in toasted bread cube-coconut mixture. [*]Transfer mixture to the prepared baking dish. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. [*]For the sauce, in a medium saucepan stir together the 2 tablespoons sugar (if using), the cornstarch, and the remaining 1/8 teaspoon kosher salt. Whisk in the remaining coconut milk and the remaining 1/3 cup fat-free milk. Cook and stir over medium heat just until boiling. Gradually stir half of the hot milk mixture into the egg yolks. Add egg yolk mixture to coconut milk mixture in saucepan; cook and stir for 2 minutes more. Remove from heat. Add the sugar substitute equivalent to 2 tablespoons sugar (if using), the 2 tablespoons coconut, and the butter, stirring until butter is melted. Serve warm over bread pudding. If desired, garnish with additional toasted coconut. [/LIST] [SIZE=4][B]Tip[/B][/SIZE] [LIST] [*]*Sugar Substitutes: Choose from Splenda Granular, Truvia Spoonable or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amounts equivalent to 1/2 cup and 2 tablespoons sugar. [/LIST] [SIZE=4][B]Tip[/B][/SIZE] [LIST] [*]PER SERVING WITH SUBSTITUTE: same as above, except 166 calories, 20 g carbohydrate, 9 g total sugar Exchanges: 0 other carb. Carb Choices: 1 [/LIST] [SIZE=4][B]Nutrition Facts Per Serving:[/B][/SIZE] Servings Per Recipe: 9 PER SERVING: 213 cal., 7 g total fat (5 g sat. fat), 43 mg chol., 257 mg sodium, 33 g carb. (3 g fiber, 22 g sugars), 7 g pro. [SIZE=4][B]Diabetic Exchanges[/B][/SIZE] Other Carb (d.e): 1; Mark as Free Exchange (d.e): 0; Lean Meat (d.e): 0.5; Fat (d.e): 1.5; Starch (d.e): 1 [/QUOTE]
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