Monday, March 31, 2008
501 Delicious Diabetic Recipes Copyright 2000
1 (8-ounce) package Neufchâtel cheese, softened
2/3 cup 1% low-fat cottage cheese
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1 ½ teaspoons skim milk
1 teaspoon red wine vinegar
½ teaspoon Worcestershire sauce
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon ground savory
Combine all ingredients in a small bowl; beat at medium speed of an electric mixture until smooth (I used my stick blender). Cover and chill thoroughly.
Yield ½ cups.
Per tablespoon: 27 calories, .5g carbs, 1.6g protein, 2.1g fat, 7mg chol, 0 fiber, 60mg sodium
I have to admit that I was only expecting this to be passable. I can't eat raw vegetables plain so I wanted something to help them go down and I thought this might help. I didn't think it would actually be that good but it was. I would serve this at a party. Maybe I would add a touch of salt but I didn't for my own personal use since I'm trying to watch my sodium too. Be careful with the raw garlic - it's potent!
So far I sampled it on a triscuit and I enjoyed it with cucumber too. I'm sure I'll be making this again in the future.
Well the good news is that I just barely failed my glucose test which is better than having off-the-chart numbers but it's still very nerve-wracking to have to watch your numbers so closely. I wonder how much healthier most of us would be if we had our blood sugar measured daily. Well, we'd either be healthier or stressed and miserable.
I do get quite a few carbs so it's pretty much just like being on a diet except I'm still supposed to be gaining weight, albeit just 1/2 pound a week but right now that actually seems daunting as I'm eating so much less than I was and I haven't gained a lot of weight this pregnancy (compared to my last at least).
Blast From The Past: Buttery Herbed Chicken from December 2005. My Weight Watchers cookbooks will probably come in handy now.
Question of the Day: What kind of dip do you like with raw vegetables? Or do you eat them plain?