Sticky, Crunchy Cereal Rounds
These cookies are like cereal treats, but are loaded with fiber and other good stuff. Because the recipe is made with canola oil, the rounds will remain chewy and not dry out.
For this recipe, and for dozens of other Association-approved recipes, purchase The Heart-Smart Diabetes Kitchen from our online store.
Serves: 12; Serving Size: 1 round
Canola oil cooking spray
1/4 cup (1 ounce) chopped pecans or walnuts
1 1/4 cups mini marshmallows
1/4 cup light corn syrup
2 Tbsp canola oil
8 oz whole-grain granola cereal clusters with dried fruits and nuts
6 dried apricot halves, chopped
1-2 tsp orange zest
- Coat a 12-cup nonstick muffin pan with cooking spray; set aside.
- Heat a large saucepan over medium heat. Add nuts and cook 3 minutes or until lightly browned and fragrant, stirring constantly. Reduce heat to low; add marshmallows, syrup, and canola oil to pan. Stir until marshmallows are completely melted and add cereal, apricots, and zest. Stir quickly to blend.
- Remove from heat and spoon equal amounts of cereal mixture into each of 12 muffin tins. Press down lightly with fingertips or the back of a spoon coated with cooking spray to prevent sticking while leveling out rounds. Let stand 10 minutes. Remove rounds from pan and store in an airtight container.
Fast tip: This is a very fast-paced dish to assemble, so be sure to have all the ingredients ready before beginning.
1 1/2 Carbohydrate
Calories from Fat: 65
Total Fat: 7 g
Saturated Fat: 0.6 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 50 mg
Total Carbohydrate: 25 g
Dietary Fiber: 3 g
Sugars: 12 g
Protein: 3 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.
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