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Canku Ota |
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(Many Paths) |
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An Online Newsletter Celebrating Native America |
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August 24, 2002 - Issue 68 |
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After School Treats for Diabetics |
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Diabetes is a serious problem
for our young people. With school right around the corner, we're sharing
some after-school treats for diabetics that are yummy!
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Ingredients:
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Directions: | |
In a bowl, combine yogurt and cocoa mix. Mix
well. Spoon into paper cups and set the cups in a muffin tin. Insert
a wooden popsicle stick in the middle of each cup. Freeze solid. To serve peel away the paper cup and eat at
once. Per serving: 66 calories (5% calories from fat), 6 g protein, trace fat (0 saturated fat), 10 g carbohydrate, 1 g dietary fiber, 3 mg cholesterol, 132 mg sodium Diabetic exchanges: 1 carbohydrate (skim milk) Makes four servings |
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Ingredients:
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Directions: | |
Dissolve jello in boiling water, following
the package directions. Stir in orange juice. Chill until the jello
has the consistency of unbeaten egg whites, about 20 minutes. Using an electric mixer on medium-high speed,
beat jello mixture until it triples in bulk, about 5 minutes. Fold in
strawberries. Transfer mixture to a covered container and chill until
ready to serve. To serve, spoon into individual dishes. Per serving: 61 calories (6% calories from fat) 2 g protein, trace total fat (0 saturated fat), 13 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 56 mg sodium Diabetic exchanges: 1 carbohydrate (fruit) Makes four servings |
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Ingredients:
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Directions: | |
Preheat oven to 300°F (149°C). In a large baking pan, combine popcorn and
chow mein noodles. Lightly coat with cooking spray. Toss to evenly coat.
Drizzle with soy sauce and toss again. Bake for 10 minutes, stirring once. Let cool
for 10 minutes before eating. Per serving: 169 calories (28% calories from fat), 6 g protein, 5 g total fat (1.1 g saturated fat), 26 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 260 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (bread/starch),
1 fat Makes four servings |
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Ingredients:
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Directions: | |
Open dough can and place on a work surface. Roll out and cut two 6-inch (15 cm) circles. Rework scraps, roll out, and cut out another
two 6-inch circles for a total of 4 circles. Discard remaining scraps.
Place the dough circles on the work surface.
Spread each circle with 1 tablespoon pizza sauce to within 1/4 inch
of the edge. Place 1/4 cup (28 g) of the mozzarella cheese near the
center of each circle. Top each with 1 tablespoon (15 g) ricotta cheese
and sprinkle with 1/4 teaspoon (1.25 ml) oregano. Dampen the edges of each circle with a little
water. Fold circles in half, enclosing the cheese filling. Crimp the
edges by pressing down with the tines of a fork along the edge. Cut
two small slits in the top for steam vents. Cover and refrigerate until
ready to bake. Preheat oven to 425°F (220°C), Gas
Mark 7. Lightly coat a baking sheet with cooking spray. Place pizza pockets on prepared baking sheet. Bake until golden brown, about 10 minutes.
Allow to cool for a few minutes before eating.
Per serving: 266 calories (27% calories from fat) 15 g protein, 8 g total fat (4.0 g saturated fat), 33 g carbohydrate, 1 g dietary fiber, 19 mg cholesterol, 593 mg sodium Diabetic exchanges: 1 medium fat protein,
2 carbohydrate (bread/starch) Makes four servings |
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Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107. | ||
Canku Ota is a copyright © 2000, 2001, 2002 of Vicki Lockard and Paul Barry. |
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The "Canku Ota - A Newsletter Celebrating Native America" web site and its design is the |
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Copyright © 1999, 2000, 2001, 2002 of Paul C. Barry. |
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All Rights Reserved. |