Food & Fitness
Recipes
Frozen Lemon Tartlets
This recipe was originally published in Diabetes Forecast Magazine.
Serves 8; Serving size: 1 tartlet
Ingredients
9 reduced-fat gingersnap cookies, crumbled
1 Tbsp 67% vegetable oil butter-flavored spread, melted and cooled
2 cups no-sugar-added lemon sorbet, softened
Preparation
- Line 8 muffin cups with paper liners.
- Place the crumbled cookies in a food processor, and process until finely ground.
- Transfer to a medium bowl and stir in the butter-flavored spread.
- Spoon about 1 Tbsp of the cookie mixture into each muffin cup, and press into the bottom.
- Freeze for 30 minutes.
- Spoon 1/4 cup sorbet into each muffin cup, smoothing the tops.
- Freeze 4 hours or until firm.
- Allow to stand at room temperature 5 minutes before serving.
Nutrition Information
Exchange/Choices:
1 1/2 Carbohydrate
Calories 95
Calories From Fat 20
Total Fat 2 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 55 mg
Total Carbohydrate 19 g
Dietary Fiber 0 g
Sugars 16 g
Protein 0 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
