Cranberry Almond Cereal Mix Diabetic Friendly Recipes

CRANBERRY-ALMOND CEREAL MIX, DIABETIC FRIENDLY

Cranberry-Almond Cereal Mix, Diabetic Friendly image

Make and share this Cranberry-Almond Cereal Mix, Diabetic Friendly recipe from Food.com.

Provided by Annacia

Categories Breakfast

Time 20m

Yield 14 1/3 cup servings

Number Of Ingredients 9

Ingredients

1 cup rolled oats (Old Fashioned)
1 cup quick-cooking barley
1 cup bulgur (cracked wheat, or amaranth seeds)
1 cup snipped dried apricots (or mix the choices) or 1 cup raisins (or mix the choices)
1/2 cup sliced almonds, toasted
1 tablespoon ground cinnamon
1/4 teaspoon salt
Splenda sugar substitute (white or brown, to taste optional)
nonfat milk (optional)

Steps:

In a large bowl stir together oats, barley, bulgur, cranberries, almonds, cinnamon, and salt.
Cover tightly and store at room temperature up to 2 months or freeze up to 6 months (stir or shake mixture before measuring).
FOR 2 BREAKFAST SERVINGS:.
In a small saucepan bring 1-1/3 cups water to boiling. Add 2/3 cup of the cereal mix.
Reduce heat.
Simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency, stirring occasionally.
Sweeten with Splenda or Splenda Brown Blend and serve with milk if desired.
MICROWAVE DIRECTIONS:.
For 1 breakfast serving, in a 1-quart microwave-safe bowl combine 3/4 cup water and 1/3 cup cereal mix. Microwave, uncovered, on 50% power (medium) for 8 to 11 minutes or until cereal reaches desired consistency, stirring once.
Stir before serving.

Nutrition Facts : Calories 126.3, Fat 2.5, SaturatedFat 0.3, Sodium 45.3, Carbohydrate 23, Fiber 5.6, Sugar 0.7, Protein 4.5

CRANBERRY -ALMOND BISCOTTI LIGHT/DIABETIC VERSION

Cranberry -Almond Biscotti Light/Diabetic Version image

This was developed from Mikekey's Recipe #257316 as I wanted to have a healthier version especially considering diabetes and fat.

Provided by MarraMamba

Categories Dessert

Time 1h30m

Yield 30 biscotti

Number Of Ingredients 11

Ingredients

2 1/3 cups flour
1 cup Splenda granular
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
100 g egg substitute (or 2 eggs_ )
2 egg whites
1 tablespoon vanilla extract
2 tablespoons fat-free evaporated milk (optional)
1 cup sliced almonds
2 cups fresh cranberries, coarsely chopped

Steps:

Preheat oven to 325ºF.
Combine dry ingredients in a medium mixing bowl.
Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.
Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).
Add almonds and cranberries; mix thoroughly.
On a floured surface, divide batter in half, knead 4 times by folding over, and pat each half into a log about 14 inches long and 1 1/2 inches wide.
If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
Place on a cookie sheet and bake in oven for 30 minutes.
Cool on wire rack.
Reduce oven temperature to 300ºF.
Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
Let cool and store in a loosely covered container.

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