Delicious Recipes for Diabetics



Edited by Linda Eugene, R.D., C.D.E., Sue Spitler and Linda R. Yoakam, R.D., M.S.


Any flavorful wild mushroom, such as shiitake, oyster, or cremini, can be substituted for the portobello mushrooms. This elegant entree tart can also be cut into smaller wedges and served as a first course.

4 to 6 servings

1 pound acorn, or butternut, squash, cut into halves, seeds discarded

1/2 cup thinly sliced leek (white parts only)

1 small onion, chopped

1 medium red bell pepper, chopped

2 portobello mushrooms, sliced

8 cloves garlic, minced

11/2 teaspoons dried sage leaves

1 tablespoon olive oil

Salt and pepper, to taste

Galette Pastry Dough (recipe follows)

1/2 cup shredded fat‑free Cheddar cheese

2 tablespoons grated Parmesan cheese

1 egg white, beaten


1.  Place squash, cut sides down, in baking pan. Bake at 375 degrees until very tender, about 1 hour. Scoop squash from shells into large bowl and mash with fork.

2.  Saute leek, onion, bell pepper, mushrooms, garlic, and sage in oil in large skillet until tender, about 5 minutes. Mix into squash; season to taste with salt and pepper.

3.  Roll Galette Pastry Dough on lightly floured surface to 14inch circle; transfer to cookie sheet or large pizza pan. Spoon vegetable mixture evenly on dough, leaving 2‑inch border around edge; sprinkle with cheeses. Fold edge of dough over edge of vegetable mixture, pleating to fit.

4.      Brush edge of dough with beaten egg white. Bake at 400 degrees until dough is golden, about 25 minutes. Cut into wedges; serve warm.


Galette Pastry Dough

Makes 1 crust

1 teaspoon active dry yeast

1/3 cup warm water (115 degrees)

1 egg, beaten

3 tablespoons fat‑free sour cream

11/2 cups all‑purpose flour

1/4 teaspoon salt

Stir yeast into warm water in medium bowl; let stand 5 minutes. Add egg and sour cream to yeast mixture, mixing until smooth. Stir in flour and salt, making a soft dough. Knead dough on lightly floured surface until smooth, 1 to 2 minutes.

Per Serving

Calories: 339 

% Calories from fat: 18 

Fat (gm): 7.1 

Saturated fat (gm): 1.7 

Cholesterol (mg): 58.3 

Sodium (mg): 338 

Protein (gm): 16.5 

Carbohydrate (gm): 54


Milk: 0.0 

Vegetable: 1.0 

Fruit: 0.0 

Bread: 3.0 

Meat: 1.0 

Fat: 1.0



This skillet supper is quick, easy, and brimming with f1avor.

6 servings

2 cups frozen stir‑fry pepper blend

1 teaspoon minced garlic

1 tablespoon olive oil

1 can (15 ounces) reduced‑sodium chunky tomato sauce

1 can (14 ounces) artichoke hearts, drained, quartered

3 tablespoons dry sherry or chicken broth

2 teaspoons Italian seasoning

12 ounces medium shrimp, peeled, deveined

Salt and pepper, to taste

8 ounces penne, cooked, warm

Chopped parsley, as garnish

1.  Saute pepper blend and garlic in oil in large skillet until tender, add tomato sauce, artichoke hearts, and sherry. Heat to boiling; reduce heat and simmer, covered, 6 to 7 minutes.

2.  Stir in Italian seasoning and shrimp and simmer 4 to 5 minutes, until shrimp are cooked and pink. Season to taste with salt and pepper. Spoon over penne in large serving bowl; sprinkle with parsley.

Per Serving

Calories: 277 

% Calories from fat: 11 

Fat (gm): 3.4 

Saturated fat (gm): 0.5 

Cholesterol (mg): 87

Sodium (mg): 292 

Protein (gm): 17.4 

Carbohydrate (gm): 40.5


Milk: 0.0 

Vegetable: 2.0 

Fruit: 0.0 

Bread: 2.0 

Meat; 1.5 

Fat: 0. 0



A chocolate indulgence, incredibly fudgey and sumptuous.

6 to 8 servings

4 tablespoons margarine, softened

1/4 cup raspberry spreadable fruit

1 egg

71/4 teaspoons Equal® for Recipes or 24 packets Equal® sweetener

1/2 cup fat‑free milk

3 tablespoons Dutch process cocoa

1 cup all‑purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Chocolate Glaze (recipe follows)


1.  Beat margarine, spreadable fruit, egg, and Equal® for Recipes in medium bowl until smooth. Mix milk and cocoa in glass measuring cup until smooth.

2.  Mix combined flour, baking powder, baking soda, and salt into margarine mixture alternately with milk mixture, beginning and ending with dry ingredients.

3.  Lightly grease bottom and side of 8‑inch round cake pan; line bottom with parchment paper; pour batter into pan. Bake in preheated 350 degree oven until toothpick inserted in center of cake comes out dean, about 20 minutes. Cool in pan; refrigerate, covered, 8 hours or overnight.

4.      Place cake on serving plate. Within 1 hour of serving, spread with Chocolate Glaze.


Chocolate Glaze

Makes about 1/2 cup

1/3 cup 2% reduced‑fat milk

3 ounces unsweetened baking chocolate cut into small pieces

51/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener


1.  Heat milk in small saucepan until very hot (do not boil). Remove pan from heat; immediately add chocolate, stirring until melted. Stir in Equal® for Recipes; return saucepan to low heat, stirring constantly, until smooth.

2.  Cool to room temperature; refrigerate glaze until thickened enough to spread, about 15 minutes.


Variation: Chocolate Lace Cake‑Make cake as above, omitting Chocolate Glaze. Place cake on serving plate. Melt 2 ounces unsweetened baking chocolate over low heat in small saucepan, stirring frequently; drizzle over top of cake in "lace" pattern. Refrigerate until chocolate has hardened, about 10 minutes. Garnish cake with dollops or rosettes of light whipped topping, raspberries, and mint sprigs.

Per Serving 

Calories: 291 

% Calories from fat: 47 

Fat (gm): 16.2 

Saturated fat (gm): 6.7 

Cholesterol (mg): 36.7 

Sodium (mg): 417 

Protein (gm): 13.3 

Carbohydrate (gm): 27.2


Milk: 0.0 

Vegetable: 0.0 

Fruit: 0.0 

Bread: 2.0 

Meat: 0.0 

Fat: 3 . 0

From 1,001 Delicious Recipes for People with Diabetes by Linda Eugene, R.D., C.D.E., Sue Spitler and Linda R. Yoakam, R.D., M.S. Copyright © 2001 by Surrey Books, Inc. Excerpted by arrangement with Surrey Books, Inc. $19.95. Available in local bookstores or call 800-326-4430 or click here.