Diabetic Friendly Recipes for Summers

Awesome Diabetic Friendly Recipes for Summers

One of the most ordinary questions the diabetics usually shoot is: How should I eat nutritionally balanced yet scrumptious foods that please me and my family?
To help you with this question, we bring you diabetes-friendly recipes for summers that you can have any time throughout the day. Both of these recipes taste amazing, are low in calorie and are extremely easy to prepare.

Watermelon Fruit Pizza

 Watermelon Fruit Pizza
Your wonderful stimulating treat, this watermelon fruit pizza recipe substitutes a typical cookie crust with a healthier watermelon crust. Further, you can top it with a yogurt sauce, make use of berries and mint for a tasty dessert that your entire family will love. Here we go with the Watermelon Fruit Pizza recipe:
Ingredients:
  •  1 teaspoon honey
  •  ¼ teaspoon vanilla extract
  • 2 big round slices watermelon
  • Spice Islands Pure Vanilla Extract
  • ½ cup low-fat plain yogurt
  • ½ cup halved blackberries
  • 2 tablespoons torn fresh mint leaves
  • Low Fat Plain Yogurt
Method:
1. Mix together the yogurt, honey, and vanilla in a small bowl.
2. Extend ¼ cup yogurt mixture over both the slices of watermelon.
3. Now cut both the slices into 8 wedges respectively. Top these slices with strawberries, blackberries, and mint.

Coconut-Cashew Breakfast Bites

Coconut-Cashew Breakfast Bites
You do not have to skip your breakfast die to any reasons. All you need is just keep these coconut and date breakfast bites in the refrigerator or freezer, and this will fetch you a pick and move option for demanding mornings. Here is the coconut-cashew breakfast bites recipe:
Ingredients:
  •  ¼ cup boiling water
  • 3 whole pitted Medjool dates
  •  ¼ cup dried apricots, quartered
  •  ½ teaspoon ground ginger¼ teaspoon salt
  • 1 cup quick-cooking rolled oats
  • l2 tablespoons roasted salted cashews
  •  ¼ cup unsweetened shredded coconut
  • ⅓ cup cashew butter or peanut butter
  •  2 tablespoons ground chia seeds or flax meal
  • 1 (5.3 ounces) container with nonfat vanilla Greek yogurt
  • 2 tablespoons finely chopped dark chocolate (optional)
Method:
 
1. Preheat the oven to 325°F.
2. Mix the oats and coconut in a small deep baking pan. Bake the mixture for about 6 to 8 minutes, stirring once till you see the coconut turning light brown. Let it cool on a wire rack.
3. In the meantime, mix the dates and boiling water in a small bowl. Keep it until it becomes soft, for nearly 5 minutes. Now drain the water.
4. Move the dates to a food processor and continue to process until they are chopped.
5. Include the oat mixture, chia seeds (or flax meal), apricots, cashew (or peanut) butter, cashews, ginger, and salt. Pulse until the mixture sticks together.
6. Whisk in chocolate, if you are using. Convert into 1½-inch balls to make around 12 breakfast bites. You can serve with yogurt for dipping.
People who have celiac disease or gluten-sensitivity should prefer eating oats that are labeled “gluten-free” as oats are usually cross-contaminated with wheat and barley.

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