Diabetic Potato Salad Recipe
Eating healthy should be a big concern for everyone, however if you are diabetic even more so. This diabetic potato salad recipe is delicious and perfect for those who are watching their sugar intake, especially during the warmer months when there are plenty of outdoor picnics, potlucks and family get-togethers. You want to enjoy these special times of socializing and activities, but want to maintain your diet. Volunteering to make a diabetic potato salad is just the thing to make! If you have diabetes, or simply want to maintain a healthier diet, this is a potato salad that you will love!
1 lb of small new potatoes
½ cup of light mayonnaise
1 stalk of finely sliced celery
1 medium onion finely chopped
1 tablespoon of mustard
2 tablespoons chopped dill or sweet pickles
¼ teaspoon sea salt
2 hard-boiled eggs, chopped
1 tablespoon skim milk
Bring the potatoes to a boil, turn the heat down and let simmer for 5-10 minutes. Potatoes should be firm but soft enough to be able to stick a fork into them. Drain the hot water and pour cold water into the pot to stop the cooking process. You do not want to overcook the potatoes.
In a large bowl combine the mayo, celery, onion, pickles, mustard, salt and skim milk, stir together gently. Cut your potatoes into quarters and slice or chop your eggs, pour the other ingredients over the potatoes and egg mixture. Fold in gently until all has been covered in the sauce.
Let it set in the refrigerator for at least an hour before serving. This recipe can be altered to suit your taste. You might want to try adding a few leaves of crushed basil or rosemary. A little cayenne pepper is always a great way to add a little more flavor and color.
This will make about 8 servings. There will be less than 90 calories per serving, 3 grams of fat, and less than 30 mg of cholesterol. It is hard to believe that this is diabetic potato salad it tastes so great!
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Diabetic Sweet Potato Casserole Recipe
Easy to make diabetic sweet potato casserole sounds impossible but it is true. This recipe is easy and convenient to make, and diabetic friendly. What a great combination!
4 cups of canned cut yams or sweet potatoes, two 16 ounce cans
½ cup of Splenda
4 eggs, whites only
½ tsp salt
1 teaspoon vanilla flavoring
½ cup of brown sugar or brown sugar substitute
½ cup chopped pecans
¼ cup white flour
2 tablespoons light margarine or I can’t believe it’s not butter
Butter flavored cooking spray
Pre-heat your oven to 350 degrees. Lightly spray a 2 quart baking dish with the butter flavored cooking spray. Combine all the ingredients in a large bowl. Using a mixer or masher blend until you have a smooth even texture. Pour into the baking dish.
Stir together the flour, brown sugar, pecans and margarine in a medium bowl. Gently spoon the mixture on top of the sweet potato mixture. Give a quick light spray of the butter flavored cooking spray. This will help it get a beautiful golden brown topping. Bake for about ½ hour or until it gets a nice brown topping.
This diabetic sweet potato casserole is a fantastic dish and will serve approximately 10-12 people. The best part about this recipe is each serving is only about 150 calories, 27 grams of carbohydrates, 2 grams of fat and 3 grams of protein. This diabetic sweet potato casserole makes a perfect side dish to any meal: healthy, easy to make, and so very delicious! It is a dish that you will find hard to believe is diabetic it tastes so great!