Diet Recipes Blog

Buttermilk Baked Tomatoes recipe - 61 calories

Ingredients:
4 medium tomatoes
1/2 cup buttermilk
1/4 cup Parmesan cheese or Romano cheese, grated
your favorite herbs or spices, to taste
salt, to taste
fresh ground black pepper, to taste

Preparation:
1. Cut the tomatoes in half; seed them and place them cut side up in broiler safe baking dish.
2. Pour 1 tablespoon of buttermilk into each tomato half, then sprinkle the top of each with cheese, salt, pepper and your favorite herbs or spices (oregano, basil, tarragon, garlic, or rosemary) to taste.
3. Bake at 400 degrees F for about 15 minutes, then place under the broiler until lightly browned.

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Diabetic Bran Muffins recipe - 117 calories

Ingredients:
1 cup natural bran
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk or sour milk
1/4 cup Splenda granular
1/4 cup unsweetened applesauce
1/3 cup cooking oil
1/2 teaspoon vanilla

Preparation:
1. In a large bowl, combine the flour, baking soda, baking powder and salt, stirring well. Push up around sides of the bowl, making a well in center.
2. In another bowl, stir the buttermilk with the bran. Let stand for about 5 minutes.
3. Add the remaining ingredients to the bran mixture, beating with a spoon until mixed.
4. Pour into the well in the flour mixture and stir to moisten (the batter will be lumpy).
5. Fill 12 greased muffin cups 3/4 full.
6. Bake at 375 degrees F for about 20-25 minutes.
7. Let stand for about 5 minutes, then remove the muffins from the pan.

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Diabetic Mock Sour Cream Raisin Pie recipe - 199 calories

Ingredients:
3/4 cup raisins
1 cup plain nonfat yogurt
1 cup skim milk
1 (8 ounce) package sugar-free vanilla pudding mix
1 pastry shells, baked
1/2 teaspoon ground allspice

Preparation:
1. In a saucepan, combine the yogurt and milk. Add the pudding mix.
2. Cook, stirring constantly, until the mixture boils and thickens.
3. Stir in the allspice. Add the raisins and mix well.
4. Let cool for about 10 minutes, stirring occasionally.
5. Pour into pastry shell and chill for at least 2 hours.
6. To prevent the pie shell from shrinking as it bakes, put the rolled pastry on a pie plate, then place an empty pie plate inside it. Bake for 10 minutes. Remove the empty plate and continue baking until crust is brown.

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