Mulled Cider
Oct 18, 2006 7:57:40 GMT -8
Post by barbogold on Oct 18, 2006 7:57:40 GMT -8
MULLED "CIDER"
Yield: 7 (1 cup) servings
Source: "The Diabetes Snack Munch Nibble Nosh Book"
Book Info: diabeticgourmet.com/book_archive/details/1.shtml
INGREDIENTS
- 6 cups hot decaffeinated or caffeinated tea
- 1 cup orange juice
- 2 tablespoons lemon juice
- 3/4 cup Splenda, or to taste
- 1/2 teaspoon vanilla
- 1/4 teaspoon orange extract
- 1 cinnamon stick
- 6 whole cloves
DIRECTIONS
Combine all ingredients in a large saucepan.
Bring to a simmer. Simmer for 20 minutes to
allow the spices to permeate the liquid.
Ladle into mugs. Leftovers will keep in the
refrigerator 2 to 3 days. Rewarm in the microwave.
Nutritional Information Per Serving (1 cup):
Calories: 30, Fat: 0 g, Cholesterol: 0 mg, Sodium: 7 mg,
Dietary Fiber: 0 g, Sugars: 6 g, Protein: 0 g
Diabetic Exchanges: 1/2 Carbohydrate
------------------------------------------
TABOULI
Yield: 6 (1/2 cup) servings
Source: "The Diabetes Snack Munch Nibble Nosh Book"
Book Info: diabeticgourmet.com/book_archive/details/1.shtml
INGREDIENTS
- 1 cup dry bulgur wheat
- 1-1/2 cups boiling water
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce (optional)
- 1/4 cup sliced green onion tops
- 2 tablespoons fresh mint leaves or 1/2 teaspoon dried mint
- 1/2 cup coarsely chopped fresh parsley
- 1 large tomato, diced
- 1 small cucumber, peeled, seeded, and diced
DIRECTIONS
In a large bowl, combine the bulgur and boiling water.
Cover and let stand 15 to 20 minutes, until the bulgur
has softened and most of the water has been absorbed.
Drain in a sieve. Return the bulgur to the bowl.
Add the lemon juice, oil, garlic, salt (if desired),
and hot pepper sauce (if desired). Stir to mix well.
Stir in the onions, mint, parsley, tomato and cucumber.
Stir the vegetable mixture into the bulgur.
Serve at once, or cover and refrigerate several hours.
Stir before serving. Leftover tabouli will keep in
the refrigerator for 2 to 3 days.
Nutritional Information Per Serving (1/2 cup):
Calories: 135, Fat: 5 g, Cholesterol: 0 mg, Sodium: 12 mg,
Carbohydrate: 21 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Monounsaturated Fat
Yield: 7 (1 cup) servings
Source: "The Diabetes Snack Munch Nibble Nosh Book"
Book Info: diabeticgourmet.com/book_archive/details/1.shtml
INGREDIENTS
- 6 cups hot decaffeinated or caffeinated tea
- 1 cup orange juice
- 2 tablespoons lemon juice
- 3/4 cup Splenda, or to taste
- 1/2 teaspoon vanilla
- 1/4 teaspoon orange extract
- 1 cinnamon stick
- 6 whole cloves
DIRECTIONS
Combine all ingredients in a large saucepan.
Bring to a simmer. Simmer for 20 minutes to
allow the spices to permeate the liquid.
Ladle into mugs. Leftovers will keep in the
refrigerator 2 to 3 days. Rewarm in the microwave.
Nutritional Information Per Serving (1 cup):
Calories: 30, Fat: 0 g, Cholesterol: 0 mg, Sodium: 7 mg,
Dietary Fiber: 0 g, Sugars: 6 g, Protein: 0 g
Diabetic Exchanges: 1/2 Carbohydrate
------------------------------------------
TABOULI
Yield: 6 (1/2 cup) servings
Source: "The Diabetes Snack Munch Nibble Nosh Book"
Book Info: diabeticgourmet.com/book_archive/details/1.shtml
INGREDIENTS
- 1 cup dry bulgur wheat
- 1-1/2 cups boiling water
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce (optional)
- 1/4 cup sliced green onion tops
- 2 tablespoons fresh mint leaves or 1/2 teaspoon dried mint
- 1/2 cup coarsely chopped fresh parsley
- 1 large tomato, diced
- 1 small cucumber, peeled, seeded, and diced
DIRECTIONS
In a large bowl, combine the bulgur and boiling water.
Cover and let stand 15 to 20 minutes, until the bulgur
has softened and most of the water has been absorbed.
Drain in a sieve. Return the bulgur to the bowl.
Add the lemon juice, oil, garlic, salt (if desired),
and hot pepper sauce (if desired). Stir to mix well.
Stir in the onions, mint, parsley, tomato and cucumber.
Stir the vegetable mixture into the bulgur.
Serve at once, or cover and refrigerate several hours.
Stir before serving. Leftover tabouli will keep in
the refrigerator for 2 to 3 days.
Nutritional Information Per Serving (1/2 cup):
Calories: 135, Fat: 5 g, Cholesterol: 0 mg, Sodium: 12 mg,
Carbohydrate: 21 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Monounsaturated Fat