Tuesday, March 15, 2016

Diabetic Dish of the Week - Hearty Corn Cakes

This week's Diabetic Dish of the Week is Hearty Corn Cakes. Made using Splenda® Granulated No Calorie Sweetener, my Sweetner of choice. These go great as Bread substitute or with Chili dish. You can find this recipe along with all the other delicious and healthy recipes on one of my favorite recipe sites the CooksRecipes website (http://www.cooksrecipes.com/index.html).

Hearty Corn Cakes

These corn cakes are a terrific way to start your morning, or an accompaniment to any meal as a replacement for bread. Great with Vegetarian Chili.

Recipe Ingredients:

1 1/4 cups all-purpose flour
7 tablespoons Splenda® Granulated No Calorie Sweetener
3/4 cup stone ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 tablespoon honey
1/4 cup canola oil
2 large egg whites

Cooking Directions:

Preheat oven to 400°F (205°C). Grease muffin cups with non-stick cooking spray butter flavor.
In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites.
Add liquid ingredients to dry ingredients and stir just until combined.
Pour 1/4 cup batter into greased cups.
Lightly spray (one spray) tops of batter with non-stick cooking spray.
Bake until wooden pick comes out clean, about 15 to 20 minutes.
Makes 12 servings.

Variation Suggestions: Add 1 cup frozen corn kernels to batter, or add 1 (4-ounce) can diced mild green chiles, drained.

Nutritional Information Per Serving: Calories: 140; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 160mg; Total Carbs: 19g; Dietary Fiber: 1g; Sugars: 3g; Protein: 3g.


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