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Chocolate-Amaretto Cheesecake - GBDP78B

Servings: 12
Ingredients:

6    Chocolate Wafers ,crushed
1 1/2 c  Light Cream Cheese
1 c  Sugar
1 c  1% Low-fat Cottage Cheese
1/4 c  Unsweetened Cocoa
1/4 c  Aii-purpose Flour
1/4 c  Amaretto
1 ts Vanilla Extract
1/4 ts Salt
1    Egg
2 tb Cocoa
2 tb Semisweet Choc. Mini-morsels
Chocolate Curls (Optional)

Sprinkle chocolate wafer crumbs in bottom of a 7-inch springformpan. Set aside. Position knife blade in food processor bowl ;addcream cheese and the next 7 ingredients ,processing until smooth. AddEgg and process just until blended . Fold in Chocolate Morsels.Slowly pour mixture over crumbs in pan. Bake at 300 dg for [...]

Manhattan, Dry

Servings: 1
Ingredients:

1 1/2 fl Bourbon                           3/4 fl Dry vermouth
1 ds Angostura bitters

Stir with ice and pour into cocktail glass. Garnish with stuffed greenolive.
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Creme Semisweet Chocolate Frosting

Servings: 1
Ingredients:

1/4 c  Semisweet chocolate chips;        1/4 c  Slim evaporated;
1 tb Butter;                           1/2    Recipe of Marshmallow cream

Melt chocolate chips and butter in top of double boiler over boiling water,gradually add evaporated milk and stir until smooth. Allow to cook to roomtemperature. Add marshmallow creame and beat until smooth. Servings: frostssides and tops of 8 or 9 inch layer cake. Food Exchange per serving: 1/20of CAKE: 1/2 FAT [...]

LENTILS And EGGPLANT WITH BROWN RICE

Servings: 1
Ingredients:

3 tb Sherry (or water or stock)
1 md Onion, chopped
1    Clove garlic, chopped
1 c  Chopped up mushrooms (make
1/4 to 1/2′ pieces)
– optional
1 md Carrot, chopped
1 sm (~1 lb) eggplant, peeled and
Cubed
1 c  Lentils
1 c  Texmati brown rice (or
Shortgrain)
1    8 or 10 oz can tomato sauce
2 c  Vegie stock
2 c  Water
1 ts Dried basil
1 ts Dried oregano
2 ts Chopped parsley to taste or
More (up to 1/3 cup)

Rice Cooker: Put the sherry or stock into the rice cooker with the sherryor stock, and turn on the machine. Let the onion saute, as you chop and addthe garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir asyou add each vegie. Add water if the vegetables [...]

Hijiki Nimono

Servings: 4
Ingredients:

2 oz Hijiki
2 oz Carrots
1    Age (deep-fried tofu) puff
1/3    Block hard tofu
5    Green beans
2 tb Sesame oil
1 c  Dashijiru (soup stock)
3 tb Shoyu (soy sauce)
2 tb Sake
2 tb Mirin
1 ts White sesame seeds
– lightly sauteed
Seven pepper; to taste
- (Shichimitogarashi)

A.) Rinse the hijiki in a fine-mesh strainer under cold running water.In 3 times the amount of warm water, soak for 10 to 15 minutes. Removethe hijiki with a tea strainer. (Sand and pebbles will sink to the bottomof the bowl.) Return to fine-mesh strainer and drain off excess water.Grate the carrots into [...]

Plain Chocolate Frosting

Servings: 24
Ingredients:

1 c  Skim evaporated Milk;               2 oz Baking chocolate; melted
2 tb Cornstarch;                         1 ts Vanilla extract;
1/4 c  Granulated sugar replace-           1 ts Salt;
-ment                               3 tb Water;

Combine all ingredients in top of double boiler. Cook, stirringconstantly, over boiling water until thick. Cool. Beat to spreadingconsistency. Servings: Frosts 9′ X 13′ or 24 servings. Food Exchange perserving: 1/2 BREAD EXCHANGE 1/5 FAT EXCHANGE CAL: 25
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to youand yours via Nancy [...]

PORK TENDERLOIN BAKED IN WHITE WINE, CREAM SAUCE, AND THYME

Servings: 6
Ingredients:

2 lb Pork tenderloin
1 tb Dijon mustard
1 ts Dried thyme
1 ts Salt
1/2 ts Pepper
2 tb Vegetable oil
1 c  Dry white wine
1 c  35% Real Whipping Cream
2 tb Fresh parsley, chopped

Ingredient notes: Chicken stock may be used in stead of wine.1. Pat pork tenderloin dry. Combine mustard, thyme, salt and pepper. Rubinto pork.2. Heat oil in a roasting pan or skillet that can be used on direct heatand in the oven. Brown meat on all [...]

Creamy Carrot Soup

Servings: 4
Ingredients:

8 md Carrots, peeled and chopped
-in 2 inch chunks
2 md Yellow onions, quartered
2 ea Sprigs parsley
3 ea Whole cloves
1/4 ts Rosemary
2 ea 10 1/2 oz cans condensed
-chicken broth
2 c  Milk
1/8 ts Pepper
2 tb Minced parsley

Place carrots, onions, parsley, cloves, rosemary and chicken broth in asaucepan, cover and simmer 45 to 50 minutes until carrots are very soft;remove cloves and parsley and discard. Puree the mixture in batches in ablender at low speed. Return to pan, stir in milk and pepper and heat,stirring for 2 to 3 [...]

LENTIL And LEEK RISOTTO [T]

Servings: 2
Ingredients:

4    Chopped leeks (green and
White parts, well washed)
4    Cloves garlic, minced
1    Red pepper, finely chopped
3 c  Vegetable broth or water
1 1/4 c  Brown rice
x  Salt and pepper to taste
1 tb Approx. chopped fresh basil
Or a pinch dried basil
1 c  Cooked lentils
1/4 c  Freshly chopped parsley
1/4 c  Finely grated carrots

In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in asmall amount of the broth. When soft, add the rest of the broth or water,and stir in rice along with seasonings. Reduce heat and simmer covered forabout 40 minutes or until rice is done. Uncover, [...]

TERRIFIC TURKEY SPREAD

Servings: 2
Ingredients:

6 oz Cooked turkey breast
1/3 c  Finely chopped Onion
1/4 c  Packed grated Carrot
1/4 c  Finely chopped Apple
1/3 c  Plain non/low-fat yogurt
1 tb Mayonnaise (optional)
1 tb Lemon juice
1/4 ts Curry Powder

Cut turkey into small pieces. Process the turkey and onion togetherin food processor, or chop them together by hand. Add remainingingredients, mixing them well. Chill the spread before serving it.
This was originally published in ‘Diabetes Self-Management’ magazineas prepared by Nancy Cooper, a registered dietitian at theInternational Diabetes Center in Minneapolis, MN.
You can [...]