3 Low fat diabetic recipes - Salad, Toast and Banana Pie

Diabetic Carrot Salad

Yield: Serves 6 (1/2 cup serving)
Ingredients

* 1 1/2 c. grated carrots * 1 c. raisins * 1/2 c. sliced celery * 1/2 c. chopped nuts * 1/3 c. mayonnaise * 1/4 tsp. salt (opt.)

Instructions

1. Combine ingredients and chill. (Can use “light”, no cholesterol mayonnaise.) 2. For a professional touch, add whole caraway seed, celery or cumin seed, and use a combination of golden seedless as well as thompson seedless raisins. —————————————————————————— Diabetic Cinnamon Toast

Calories = 115 Exchanges: 1 bread and 1 fat. Cholesterol = 15 grams. Protein = 2 grams. Fat = 5 grams.
Yield: Serves 1 (1 piece of bread per serving)
Ingredients

* 1 slice high fiber or high protein whole wheat bread * 1 tsp. diet margarine * Ground cinnamon * 1 pkg. artificial sweetener (like Splenda or Equal)

Instructions

1. Toast the bread 2. Spread on the margarine 3. Mix the cinnamon and sweetener to desired strength, and sprinkle on toast while warm 4. Would also make a great substitute for French Toast just by adding slices of banana or strawberries, and eating with fork and knife. —————————————————————————— Diabetic Banana Split Pie

Yield: 1 Pie
Ingredients

1 graham cracker crust

1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Instructions

1. Mix pudding with milk and beat until thick, pour into crust 2. Put bananas over pudding 3. Squeeze pineapple to remove all juice 4. Sprinkle on top of bananas 5. Cover with Cool Whip, sprinkle pecans on top 6. Chill well

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