One of my favorite things to eat in the summer is fruit, especially berries…all kinds of berries! And I also like making recipes with berries. This particular recipe for a Summer Berry Shake is super easy and tastes great on a hot day–it makes a nice dessert or Continue reading
It’s hard to believe we’re almost through November already and looking forward to the Thanksgiving holiday! I didn’t realize until this year that November is also American Diabetes Month. In 2012, 9.3% of the American population (or 29.1 million Americans) had diabetes, so chances are that you or someone you know has been diagnosed with it. I recently received a review copy of the Two-Step Diabetes Cookbook by Nancy S. Hughes, so I thought I’d share a little about the book and try out a recipe.
This cookbook includes over 150 recipes that are simple, quick, flavorful, and healthy. And everyday ingredients are used to create these diabetic-friendly dishes. Some of the recipes include:
- Pumpkin Pie Oatmeal
- Apple-Walnut French Toast
- Pepperoni Mozzarella Pita Crisps
- Corn and Black Bean Salsa Salad
- Vanilla Honey Sweet Potatoes
- Veggie-Loaded Sweet Corn Muffins
- Herb-Roasted Chicken with Root Vegetables
- Cinnamon Raspberry Cookie Cake Squares
I decided to try the Breakfast Berry Scooper Cake, which is served with Greek yogurt. This breakfast cake is very, very moist, lightly-sweet and packed with fruit. If you serve this hot, you can scoop it out of the pan. If you serve it warm or cool, you can cut into squares, which is what I did. The yogurt is a nice creamy pairing with the cake, giving you a slightly sweet, slightly tart taste combination–a great option for your morning meal!
BREAKFAST BERRY SCOOPER CAKE AND YOGURT from Two-Step Diabetes Cookbook
Makes 9 servings in an 8″square pan (2 1/2″ square and 1/3 cup yogurt per serving)
- 1 cup all-purpose flour (I used unbleached flour)
- 7 Tablespoons sugar, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup nonfat buttermilk
- 1 large egg
- 3 Tablespoons canola oil
- 1/2 teaspoon almond extract
- 1 (1-pound) bag frozen mixed berries
- 3 cups plain nonfat Greek yogurt
Preheat oven to 350˚F. Meanwhile, combine the flour, all but 2 teaspoons of the sugar, baking powder, baking soda, cinnamon, salt, buttermilk, egg, oil, and extract in a medium bowl. Whisk together until smooth and pour into an 8-inch square baking pan coated with cooking spray; top with the frozen berries.
Bake 1 hour or until browned and wooden pick inserted 2 inches from edge comes out clean. Remove from oven, place pan on cooling rack, and sprinkle with remaining sugar (I forgot to sprinkle on the remaining sugar, but I didn’t really miss having it on there). Serve hot, warm, or room temperature with yogurt on the side.
Cook’s Tip: If serving hot, use a spoon to remove. It will be a “loose” pudding cake texture. If serving warm, carefully cut into squares and use a flat spatula to remove; it will be a very moist pudding cake texture. If serving room temperature, cut into squares. Use a flat spatula to remove. It will be a firmer, but still very moist, pudding cake texture.
EXCHANGES/CHOICES: 2 Carbohydrate, 1 Protein, lean 1/2 Fat
BASIC NUTRITIONAL VALUES: Calories 215 (Calories from fat 45), Total Fat 5.0 g (Saturated Fat 0.5 g, Trans Fat 0.0 g), Cholesterol 20 mg, Sodium 175 mg, Potassium 180 mg, Total Carbohydrate 30 g (Dietary Fiber 2 g, Sugars 17 g), Protein 11 g, Phosphorus 170 mg
My cake had browned quite a bit on top, so next time I’ll check to see if it’s done at 55 minutes instead of 60. You may want to do that too, especially if your oven tends to run hot.
Even if you don’t have diabetes, the recipes in this cookbook give you lots of great ideas on ways to eat healthier. What are some of your favorite healthy breakfast dishes?
Linked to Fiesta Friday, FoodieFriDIY, Sunday Features, Nifty Thrifty Sunday, Inspire Me Monday, Show and Share, Tasty Tuesday, Wow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful Wednesday, Share Your Style, Create It Thursday, Full Plate Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Fabulous Foodie Friday, Feathered Nest Friday.
Now that the weather out my way is warming up a little, it feels like spring is just around the corner–and I love having smoothies for breakfast during the spring and summer! So to celebrate the warmer weather, I decided to make this smoothie. Maybe I’m jumping ahead of the winter season a little, but I’m just so ready for spring!
You use frozen berries in this smoothie, which makes it convenient because you don’t have to worry about having fresh berries on hand in your fridge–just pop them out of the freezer whenever you want to make this! Use one kind of berry or use a variety of berries to equal 1 1/2 cups (I used a mix of strawberries and blueberries in this smoothie). This also is sweetened with honey, but you could use whatever kind of sweetener you like best. It’s a great way to start the day!
FROZEN BERRY SMOOTHIE by NancyCreative
- 3/4 cup orange juice or grapefruit juice
- 1 medium banana, sliced into smaller chunks
- 1 1/2 cups frozen berries–strawberries, raspberries, blackberries, and/or blueberries
- 1/2 cup plain or vanilla Greek yogurt
- 1 Tablespoon honey
Add all ingredients in your blender; cover and blend until mixture is smooth and creamy. Serve immediately. Makes 2 (10-ounce) servings.
I’m linking this recipe up to Fiesta Friday at The Novice Gardener.
Enjoy the rest of your weekend!