Delicious delights: Recipes for diabetics

Preparation time: 3 minutes

Cooking time: 2 minutes

Chilling time: 30 minutes

Line a baking sheet with parchment paper.

Place the chocolate and milk in a microwaveable bowl. Microwave on high power for about 90 seconds, or until partially melted. Stir. If any chunks remain, microwave for an additional 20 seconds. Stir until smooth.

Holding the stem, dip each berry three-quarters into the chocolate mixture. Place on the prepared baking sheet, leaving 1 inch of space around each berry.

Refrigerate for 30 minutes, or until the chocolate sets.

Nutrition per serving:
164 calories, 22 g carbohydrate, 2 g protein, 8 g fat, 5 g saturated fat, 2 mg cholesterol, 3 mg sodium, 4 g fiber

Carbohydrate choices: 1 1/2

Dietary exchanges: 1 starch, 1/2 fruit, 1 1/2 fat

Preparation time: 20 minutes

Baking time: 30 minutes

Preheat the oven to 375 degrees. Lightly coat a 9-inch by 5-inch nonstick loaf pan with vegetable oil spray.

In a mixing bowl, combine the oat bran, flour, sugar, baking powder, spice and salt. Stir with a fork to mix. In another bowl, beat the egg with a fork until smooth. Add the pumpkin, milk and oil. Stir to mix. Add to the dry ingredients. Stir just until no dry remains. Add the walnuts and cranberries. Stir to mix. Transfer to the pan.

Bake for about 30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes before turning out onto a rack. Let cool. Cut into 18 slices.

Nutrition per serving:
84 calories, 14 g carbohydrate, 3 g protein, 4 g fat, 0.5 g saturated fat, 12 mg cholesterol, 80 mg sodium, 2 g fiber

Carbohydrate choices: 1

Dietary exchanges: 1/2 starch, 1/2 fat

Preparation time: 45 minutes

Baking time: 35 minutes

Place a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Sift together the flour, cocoa powder, baking soda, and salt, and transfer to a large mixing bowl. Blend in the sugars with an electric mixer.

In a small bowl, whisk the eggs with the vanilla. Add to the dry ingredients. Blend on low speed until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula as needed.

Add the chocolate and almonds and blend thoroughly. (The dough will be very stiff and sticky.)

Dust your hands with flour. Place the dough on a clean work surface liberally dusted with flour. Divide the dough into two equal pieces. Shape each into a 10" x 2" x 3/4" log. Place on the prepared pan, 2" apart.

Bake for about 20 minutes, or until set. Remove from the oven and let rest for 10 minutes. Lower the oven temperature to 325ºF.

Cut the logs diagonally into 1/2" slices. Place the slices on their sides on the baking sheet. Bake for 15 to 20 minutes, or until firm. Transfer the biscotti to racks to cool.

Nutrition per serving:
159 calories, 21 g carbohydrate, 5 g protein, 9 g fat, 1.5 g saturated fat, 35 mg cholesterol, 162 mg sodium, 3 g fiber

Carbohydrate choices: 1 1/2

Dietary exchanges: 1 starch, 1/2 meat, 1 fat