Whole Wheat Pancake
Category: Breakfast Sub-Category: Breads and Muffins Author: Sharon Howard, RD/CDE
Trying to increase your fiber? These pancakes get an added fiber boost by using whole wheat flour. Try them to add variety to your healthy breakfast options.
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 teaspoon salt, optional
1/2 teaspoon baking powder
3/4 teaspoon baking soda
2 tablespoons sugar
1 egg, lightly beaten
1 1/2 cups buttermilk
1 tablespoon vegetable oil
1/4 teaspoon vanilla
1. In a large bowl, mic together dry ingredients
2. In another bowl, mix egg, buttermilk, oil and vanilla
3. Add liquid mixture to dry ingredients. Stir just until moistened
4. Spray griddle with cooking spray and heat over medium heat.
5> drop 1/4 cup batter on griddle, and cook until covered with bubbles and edges are slightly dry. Turn and brown.
Yield
4 servings
Per Serving
Calories: 270
Protein: 10g
Carbohydrate: 38g
Fat: 6g
Cholesterol: 74mg
Sodium: 372 mg
Fiber: 4g
Sumber :
http://www.diabetescare.net
3/4 cup all-purpose flour
1/4 teaspoon salt, optional
1/2 teaspoon baking powder
3/4 teaspoon baking soda
2 tablespoons sugar
1 egg, lightly beaten
1 1/2 cups buttermilk
1 tablespoon vegetable oil
1/4 teaspoon vanilla
1. In a large bowl, mic together dry ingredients
2. In another bowl, mix egg, buttermilk, oil and vanilla
3. Add liquid mixture to dry ingredients. Stir just until moistened
4. Spray griddle with cooking spray and heat over medium heat.
5> drop 1/4 cup batter on griddle, and cook until covered with bubbles and edges are slightly dry. Turn and brown.
Yield
4 servings
Per Serving
Calories: 270
Protein: 10g
Carbohydrate: 38g
Fat: 6g
Cholesterol: 74mg
Sodium: 372 mg
Fiber: 4g
Sumber :
http://www.diabetescare.net
Nilai gizi per hidanganTenaga: 182.5 kkcalProtien : 0.6 gramLemak : 1.3 gramKarbohidrat : 14.9 gramSerat : 1.6 gram
MURTABAK TELUR CAMPUR SAYUR
Sambil bersantai sempat juga melawat Mutiara Kehidupan. Banyak juga info tentang resepi untuk diabetes. Terimakasih Mutiara Kehidupan atas perkongsian tersebut. Moga lebih banyak lagi resepi untuk dinikmati.
Bahan-bahan:
100g daging lembu tanpa lemak, dicincang dan ditumis
4 bji telur itik
50g daun bayam, hiris halus
1 batang daun bawang dihiris halus
1 biji bawang bombay, hiris nipis
20 keping kulit popiah
Minyak secukupnya
1 sudu teh serbuk lada putih
1/2 sudu teh serbuk pala
1 sudu garam
Cara Membuat:
1. Campur daging lembu cincang yang sudah ditumis dengan semua bahan lain. Kacau rata.
2. Ambil sekeping kulit popiah , isi adunan telur secukupnya. Lipat semua sisinya sehingga berbentuk segiempat (atau ikut citarasa).
3. Goreng dalam minyak yang panas sehingga kuning kecoklatan. Ketika membalik-balikkan,tusuk-tusuk murtabak menggunakan garfu.
4. Angkat dan toskan
Tip
Murtabak ini boleh dimakan oleh pesakit diabetes mellitus yang kolesterolnya normal dan tiada obesiti. Selain digoreng, murtabak ini juga boleh dikukus.
Nilai gizi per hidanganTenaga: 87.4 kkcalProtien : 4.7 gramLemak : 7.3 gramKarbohidrat : 0.5 gramSerat : 0.04 gramKolesterol : 179.9 gramCHOCOLATE CAKE
Kadang2 orang yang ada sakit2 tertentu atau pantang larang tertentu tentu rasa teringin juga nak makan macam mereka yang lain. Mana larat kalau asyik kena tengok orang makan jer... nah, ini hasil rujukan saya. Antaranya dari http://www.diabetesthesilentkiller.com/ Sayapun belum mencuba kek ni, tetapi sekadar untuk berkongsi, saya paparkan di sini..
Chocolate Cake Recipe Ingredients :
3/4 cup margarine, @ rm temp
1/4 cup sugar
1/2 cup liquid egg, substitue @ rm tm
1 liquid sugar, substitue equal
1 to 1/3 cup sugar
2 tsp vanilla
2 cup cake flour
2 tsp baking powder
1/4 cup instant dry milk
1/3 cup cocoa
1 cup water, @ room temperature
Chocolate Cake Recipe Instructions :1/4 cup sugar
1/2 cup liquid egg, substitue @ rm tm
1 liquid sugar, substitue equal
1 to 1/3 cup sugar
2 tsp vanilla
2 cup cake flour
2 tsp baking powder
1/4 cup instant dry milk
1/3 cup cocoa
1 cup water, @ room temperature
1. Cream together margarine and sugar at medium speed until light and fluffy.
2. Add egg substitue, sweetener, and vanilla to creamed mixture and beat at
medium speed for 1/2 minute.
3. Stir together flour, baking powder, dry milk, and cocoa to blend. Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth.
4. Spread evenly in a 9 inch square pan that has been greased with margarine.
5. Bake at 350 degree F.for 30-35 minutes or until a cake tester comes out clean and the cake pulls
away from the sides of the pan. Cool to room temperature and cut 4 x 4 to
yield 16 equal servings.
Food Exchange per serving: 1 BREAD EXCHANGE + 2
FAT EXCHANGES; CAL: 157 CHO: 16gm; PRO: 3gm; FAT: 9gm
LOW-SODIUM DIETS: Use salt-free margarine and low-sodium baking powder.
Source: From the New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to
you and yours via Nancy O'Brion and her Meal-Master
