DIABETIC EGG RECIPES RECIPES

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EGG SALAD SANDWICH (DIABETIC) RECIPE - FOOD.COM



Egg Salad Sandwich (Diabetic) Recipe - Food.com image

This sounds like a great low-fat egg salad. Recipe from "The Diabetes Snack Munch Nibble Nosh Book" by Ruth Glick. Cooking time does not include time for hard-boiling the eggs. Comments from the book: If you love egg salad but have cut it from your meal plan because of the cholesterol, try this zippy recipe, which discards half of the egg yolks. With all of the taste of traditional egg salad and far less fat, it's one of this cookbook author's favorite sandwiches.

Total Time 15 minutes

Prep Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 9

2 large hard-cooked eggs, cooled
1 tablespoon nonfat sour cream
2 teaspoons sweet pickle relish
2 teaspoons reduced-fat mayonnaise
1/4 teaspoon dijon-style mustard
1 pinch salt (optional)
1/4 cup celery, finely-chopped
2 slices whole wheat bread, reduced-fat
paprika, for garnish (optional)

Steps:

  • Cut each egg in half.
  • Carefully remove the yolks.
  • Discard one yolk.
  • In a small bowl, mash the remaining egg yolk.
  • Add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired).
  • Stir to mix well.
  • Stir in the celery.
  • Chop the egg whites and stir them into the yolk mixture.
  • Spread the mixture on each slice of bread.
  • Serve as open-faced sandwiches.
  • If desired, garnish with a light sprinkling of paprika.
  • Serving size: 1/3 cup egg salad with 1 bread slice.
  • Exchanges Per Serving: 1 Medium-Fat Meat, 1 Starch.
  • Nutrition Facts: Calories 148; Calories from Fat 62; Total Fat 7g; Saturated Fat 2g; Cholesterol 215mg; Sodium 296mg; Carbohydrate 14g; Dietary Fiber 3g; Sugars 4g; Protein 9g.

Nutrition Facts : Calories 179.2, FatContent 8, SaturatedFatContent 2.2, CholesterolContent 189, SodiumContent 290.6, CarbohydrateContent 15.9, FiberContent 2.2, SugarContent 4.6, ProteinContent 10.4

DIABETIC (BUT YUMMY) EGG CUSTARD | JUST A PINCH RECIPES



Diabetic (but yummy) egg custard | Just A Pinch Recipes image

I love custard or creme brule', but needed to find a way to make it diabetic friendly. This is terrific. We eat it on the run for breakfast, and for a dessert for dinner. Even my family loves it!

Provided by Cathy Jacobson @teacherspet

Categories     Other Breakfast

Prep Time 15 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 5

1/2 cup(s) splenda or artificial sweetnre
1 1/2 cup(s) skim or 1% milk
3 - whole eggs medium or large
2 teaspoon(s) vanilla
1 teaspoon(s) cinnamon

Steps:

  • Warm oven for 325 degrees
  • With non-stick spray, spray 4-6 ounce ramkins completely
  • Mix sugar, milk completely. Add well beaten eggs to mixture and mix completely
  • Add vanilla and cinnamon to mixture and mix in.
  • Fill ramakins with 1/2 cup of mixture. Place ramakins in glass cake pan. Fill cake pan with enough water to come 1/2 inch below top of ramakins for a warm bath.
  • Place cake pan in oven. Bake with for 1 hour or until egg mixture is set, when knife comes out clean in test of all ramakins. Remove from cake pan immediately a let set until cool. Place covered ramakins in refrigerator until ready to serve. Cover with plastic wrap to keep from forming crust.
  • Serve warm or cold. I serve it with caramel ice cream topping or melted jam or preserves on top.

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