Great Recipes for a Brunch That is Suitable for Entertaining Diabetics and Others

If you are planning a brunch and expecting diabetics to join you, following are some recipes that will insure you meet the needs of the diabetics in the group.  These recipes are also suitable for dieters and others.  This is not necessarily a complete brunch menu, but adding these recipes to your list will ensure that the diabetics have plenty to eat without worrying about their diets.

MINI CHEESE STUFFED TOMATOES

1 pint cherry tomatoes

8-oz cream cheese, softened

4 green onions, finely chopped

1 tsp garlic powder

paprika for garnish

Wash tomatoes and drain.  Pat dry with a paper towel.  Using a small spoon or knife, cut a thin layer off the top of each tomato and scoop out the seeds.  In a small mixing bowl, combine the cream cheese, onions and garlic powder.  Mix to combine.  Fill the insides of the tomatoes with the cheese mixture.  Sprinkle with paprika for garnish.

BROCCOLI BITES

1 16-oz bag frozen broccoli pieces

1/2 cup grated Parmesan cheese

1 cup mild shredded cheese

2 cups Pepperidge Farm stuffing

4 eggs

1/2 cup chopped onion

1 cup melted butter

1/2 tsp garlic salt

1/4 tsp thyme

Thaw broccoli slightly then break into pieces.  Beat butter, eggs, and stuffing together with wooden spoon.  Add remaining ingredients.  Form into appetizer-size balls and place on cookie sheet. Bake for 15-20 minutes at 350 degrees.

BACON TOMATO TARTLETS

12-oz can refrigerated flaky biscuits

6 slices bacon, cooked, drained and crumbled

1 medium tomato, seeded and diced

3/4 cup grated mozzarella cheese

1/2 cup mayonnaise

1 tbsp fresh chopped basil

3/4 tsp garlic salt

1 tbsp fresh thyme

3/4 tsp chopped fresh oregano

Preheat oven to 350 degrees.  Split each biscuit into 3 layers.  Spray mini muffin pans lightly with non-stick cooking spray.  Press biscuit rounds into the tins.  Make only 24, not using the entire can of biscuits.  In a medium mixing bowl, mix the remaining ingredients together.  Fill each of the unbaked biscuit cups with the mixture.  Bake for 10 to 14 minutes or until slightly golden around the edges.

NOTE:  Can be made ahead and frozen for later use.  Bake, remove from pan, cool completely and freeze.  Reheat from frozen state for 10-14 minutes at 350 degrees on a cookie baking sheet.

OATMEAL-BLUEBERRY MUFFINS

1 cup + 2 tbsps flour

6 ounces uncooked regular oats

1 tbsp baking powder

2 tbsp Equal Sugar-Lite

1/2 tsp salt

1 cup skim milk

1 egg or 1/4 cup egg substitute

1/4 cup vegetable oil

1 cup fresh blueberries

Vegetable cooking spray

1 tsp ground cinnamon

In a medium mixing bowl, combine flour, oats, baking powder, Equal and salt.  Make a well in the center of the mixture.

In a small mixing bowl, combine milk, egg and oil.  Add to the well of the dry ingredients.  Stir just until dry ingredients are moistened.  Gently fold the blueberries into the mixture.  Spray 12 muffin cups with vegetable oil spray.  Fill each cup 2/3 full of the batter.  Sprinkle cinnamon over the tops of the batter.  Bake at 425 degrees for 20 to 25 minutes or until lightly browned.

FRENCH TOAST STRATA

1/3 cup granulated sugar substitute (I use Splenda)

1 cup egg substitute

2/3 cup skim milk

3/4 tsp vanilla extract

1 tsp maple-flavored extract

8 slices cinnamon-raisin bread

2 cups apples, peeled, cored, sliced thin

1/4 cup low-fat cream cheese

1 tbsp granulated sugar substitute (for this I use Equal Sugar-Lite)

1/2 tsp ground cinnamon

  Spray an 8-inch square baking pan with non-stick cooking spray

In a medium mixing bowl, blend together 1/3 cup granulated sugar substitute, egg substitute, milk and extracts.  Tear bread into small pieces and toss into egg mixture.  Add apples.  Coat the bread evenly with mixture and pour into prepared pan.  Cut cream cheese into 8 pieces and place strategically over the top of mixture.  Blend cinnamon with 1 tablespoon of sugar substitute and sprinkle over the strata.  Covere and refrigerate overnight. 

Next morning preheat oven to 350 degrees.  Remove strata from fridge and bake 40-50 minutes or until lightly browned and set.  Serve immediately while hot.

Carbs 20g, Protein 7 g in each 1/8 of strata serving

FRUIT AND NUT BREAD

1/2 cup fresh blueberries

2 1/4 tsp baking powder

1/3 cup light olive oil

1/2 cup quick cooking oats

1 1/2 cups flour

2/3 cup Splenda

1/4 tsp salt (optional, according to diet)

1/2 cup egg substitute

1 cup mashed ripe bananas

1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Sprinkle 2 teaspoons of the flour over blueberries.  Sift rest of the flour with Splenda, baking powder and salt.  Stir in oats.  Blend egg substitute, olive oil and banana together.  Combine dry ingredient mixture with banana mixture.  Stir in nuts.  Fold in blueberries.  Pour into a loaf pan that has been sprayed with cooking spray.  Bake one hour.  Cool ten minutes then remove from pan.  Allow to cool before slicing.

PUMPKIN SPICE SPREAD

1 pkg (8 oz) cream cheese, room temperature

1/2 cup canned pumpkin

1/2 cup Splenda

1 tsp cinnamon

1 tsp vanilla

1 tsp maple flavoring

1/2 tsp pumpkin pie spice

1/4 tsp nutmeg

1 small carton frozen whipped topping, thawed

In a large mixing bowl, combine cream cheese, pumpkin, Splenda, spices and flavorings.  Mix together well.  Fold in whipped topping.  Refrigerate until serving time.  Serve with graham crackers or gingerbread.

STRAWBERRY SPREAD

1 qt fresh strawberries

3/4 cup cold water, divided

2 tbsp lemon juice

1/4 tsp cinnamon

3 tbsp cornstarch

1 cup Equal Sugar-Lite

Wash, hull, finely coarsely chop berries.  Combine in a small dutch oven or other heavy saucepan, strawberries, 1/2 cup water, lemon juice and cinnamon.  Bring mixture to a boil, stirring well.  Dissolve cornstarch in the remaining cold water and add to the boiling mixture. Reduce the heat and simmer a couple of minutes or until mixture thickens, stirring occasionally.  Remove from the heat and cool.  Stir in Equal after mixture has cooled down. 

NOTE:  This is good spread on toast, bagels, or used anyway you might use jelly or jams. 

BROCCOLI, POTATO AND BACON QUICHE

1 bag (19 oz) frozen roasted potatoes with broccoli and cheese sauce

1 deep-dish pastry shell

4 eggs OR 1 cup egg substitute

2/3 cup lite whipping cream

7 slices bacon, cooked, drained, crumbled

1 cup finely shredded Parmesan cheese

1 cup finely shredded low-fat cheddar cheese

1/2 tsp dried basil

1/4 tsp garlic powder

1/2 tsp freshly ground black pepper

1/4 tsp parsley flakes

1 tsp finely chopped fresh chives

Preheat oven to 350 degrees.  Microwave vegetables as directed on package. In a large mixing bowl, beat eggs and whipping cream together with a wire whisk until well blended.  Stir in cooked vegetables along with the other ingredients except chives.  Pour into pastry shell and spread evenly.  Sprinkle chives over top.  Bake 30-40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean.  Let stand 5 minutes before cutting.

Note:  This recipe is adapted from a Pillsbury Bake-Off winning recipe.

MINI HAM & CHEESE FRITTATAS

1/4 lb cubed fully cooked lean ham

1 cup shredded fat-free cheddar cheese

1 1/2 cups egg substitute (or 6 eggs)

4 egg whites

3 tbsp minced chives

2 tbsp skim milk

1/4 tsp salt

1/4 tsp black pepper

Preheat oven to 375 degrees.  Coat 8 muffins cups with nonstick cooking spray.

Divide ham evenly among the 8 muffin cups.  Top ham with cheese.  In a large mixing bowl beat eggs or egg substitute with egg whites.  Beat in the chives, milk, salt and pepper.  Pour this mixture over the cheese in muffin cups.  Each cup should be about 3/4 full.  Bake 22-25 minutes or until a knife inserted near center comes out clean.  Carefully run a knife around edges to loosen.  Remove from pan and serve warm.

 BAKED OMELET ROLL

6 eggs or 1 1/2 cups egg substitute

1 cup low-fat milk

1/2 cup all purpose flour

1/2 tsp salt

1/4 tsp pepper

1 cup shredded low-fat cheddar cheese

Preheat oven to 450 degrees.  Spray a 9x13-inch baking pan with non-stick cooking spray. Place eggs and milk in blender.  Add flour, salt and pepper.  Cover and process until smooth.  Pour into prepared pan and bake for 20 minutes or until eggs are set.  Sprinkle with cheese.  Roll up omelet in pan starting with a short side.  Place seam down on a warm serving platter.   Cut into slices.  Garnish plate with some fresh parsley or cilantro. 

Enjoy!