On 9/21/2011 2:50 PM, HonoluluSprite wrote:
> I'm sure you have talked about this a million times but I am new here
> and to this whole world. My husband's whole family is either at this
> stage or on their way to being T2, husband included!
>
> I found a cranberry sauce for diabetics but what about everything
> else? Margarine instead of butter?
>
> All starches (potatoes, rice, stuffing, macaroni) and fats like mayo
> and butter.
>
> Advice? Anyone? Sorry for taking up space on your board!


As Wendy posted, use the recipe on a bag of cranberries except
substitute Splenda for sugar. I add a pinch of freshly grated nutmeg to
mine.

As snacks before dinner, I make deviled eggs and cucumber slices with a
little bit of low-fat cream cheese, smoked salmon and maybe a couple of
capers or a sprig of dill or finely diced red onion. Cucumber slices
make good bases for canapes.

There is no difference in fat content between margarine and butter and
butter is natural. Portion control is the name of the game.

Fat-free can mean more carbohydrates. Read Labels!

We have turkey and no stuffing. Baked sweet potato (1/2 of a small one
per person equal to about 15 G. carbohydrates) with no marshmallows or
other added junk, ( I put butter on mine, DH the Diabetic, likes his
plain) a green vegetable, like broccoli, and my family's necessary cole
slaw made with Hellman's (Best Foods out west) lite mayo, cider vinegar
and a touch of Splenda. If you feel you must stuff the turkey's cavity,
put in a couple of stalks of celery, an onion, some garlic cloves and
some pepper corns.

Due to the low carb content of the meal, I will make gravy for the
turkey using the minimum amount of starch that will just thicken it. I
also make my own broth for the gravy from turkey necks and gizzards to
keep the sodium level down. He can handle it when all he's dealing with
is a half of a sweet potato.

I make a pumpkin cheesecake for dessert that has a small, bottom crust
made from pecans and ginger snaps, but you can make it all from nuts,
(or adjust the proportions to suit your family), Splenda and butter.

It is inevitable that when we have guests someone wants to bring
dressing and pie, so we fill up on all the non-carby stuff. Note that
the servings of the cheesecake are small, but it's a rich cheesecake and
a small serving is quite enough.


* Exported from MasterCook *

Pumpkin Cheesecake

Recipe By :Janet Wilder
Serving Size : 20 Preparation Time :0:00
Categories : cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup gingersnap cookie crumbs
1 cup pecans -- finely chopped
1/3 cup butter -- melted
24 ounces Neufchatel cheese -- softened
1 cup Splenda
15 ounces pumpkin -- canned
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
2 eggs
2 cups sour cream -- low fat (NOT fat-free)
1 tbsp cornstarch
2 tbsps. Splenda
1 tsp vanilla
20 pecan halves

CRUST: Combine gingersnap crumbs, chopped pecans and butter. Press into
the bottom of a 9" springform pan and chill.
FILLING: Preheat oven to 350. Beat cream cheese and Splenda in a large
mixing bowl until well blended. Beat in pumpkin, spices and salt. Add
eggs, one at a time, beating well after each. Pour into crust and bake
at 350 for 60 minutes. Remove from oven.
TOPPING: Combine, sour cream, Splenda, corn starch and vanilla. Spread
over cheesecake. Return to oven for 5 minutes. Turn off oven and allow
cake to cool with door propped oven for 5 hours. Remove and continue to
cool. When completely cool, place in refrigerator and chill overnight.
Garnish each portion with a pecan half.



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 252 Calories; 22g Fat (73.9%
calories from fat); 6g Protein; 11g Carbohydrate; 1g Dietary Fiber; 63mg
Cholesterol; 252mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.




--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.