BROWARD COUNTY, FLORIDA

Comments (12)

 

1. Broward County, Florida says:

   Remember that you are not alone. Approximately 23.6 million people in the United States have diabetes and about 5.7 million don’t even know that they have it.

   For your convenience, you may request a free meter and diabetic-friendly cookbook.

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2. Broward County, Florida says:

   Diabetic Recipes: Pumpkin Pie with Brandy Cream Topping

   Beta-carotene-rich pumpkin, fat-free evaporated milk and a myriad of spices unite for a healthful version of one of America’s classic holiday desserts. If you find that your kitchen cabinet is missing several of the spices, then purchase a tin of pumpkin pie spice blend and use 2 teaspoons of it in place of the combination of spices given.

   Prep Time: 15 minutes
   Baking Time: 50 to 55 minutes
   Cooling Time 2 hours
   Yields: 8 servings
   Per Serving: 1/8th, 3-inch wedge

   INGREDIENTS

   • 1 (9-inch) Oil Pie Shell (click here for the recipe)
   • 1 (15-ounce) can pumpkin
   • 1/2 cup packed Splenda® Brown Sugar Blend
   • 1 teaspoon ground cinnamon
   • 1/4 teaspoon ground ginger
   • 1/4 teaspoon ground nutmeg
   • 1/4 teaspoon ground cloves
   • 1/4 teaspoon salt
   • 3/4 cup refrigerated egg substitute (equivalent to 6 eggs)
   • 1 (12-ounce) can fat-free evaporated milk (1 1/2 cups)
   • 1 teaspoon brandy or 1/4 teaspoon imitation brandy or rum flavoring
   • 1 cup thawed, frozen fat-free whipped topping
   • 8 toasted pecan halves (optional)

   DIRECTIONS

   1. Prepare the pastry shell as directed. Refrigerate the pastry shell while making the filling. Preheat the oven to 450° F.

   2. For the filling, in a large bowl, stir together the pumpkin, brown sugar blend, cinnamon, ginger, nutmeg, cloves and salt. Stir in the egg substitute until combined. Slowly stir in the evaporated milk.

   3. Place the unbaked pastry shell on the center oven rack. Carefully and slowly pour the pumpkin filling into the pastry shell. Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350° F, and continue baking for 40 to 45 minutes or until a knife inserted near the center comes out clean (filling and edge may crack slightly). If necessary, to prevent overbrowning, cover the edge of the piecrust with foil during the last 10 minutes of baking.

   4. Cool the pie on a wire rack for up to 2 hours. For longer storage, cover and refrigerate for up to 2 days. Just before serving, in a small bowl, gently stir the brandy into the whipped topping. Top each piece of pie with a dollop of whipped topping, and if desired, garnish with a pecan half.

   NUTRITIONAL INFORMATION

   Calories 270, Calories from fat 70, Total fat 8 g, Saturated fat 0.5 g, Trans fat 0 g, Cholesterol 0 mg, Sodium 240 mg, Total Carbohydrate 38 g, Dietary fiber 3 g, Sugars 21 g, Protein 8 g, Exchanges: 2 starch, 0.5 fat-free milk, 1 fat

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3. Broward County, Florida says:

   Diabetic Recipes: Oil Pie Shell
   Many bakers believe that only solid fats, loaded with saturated and trans fats, are necessary for a flaky crust. But our heart-healthier oil pastry proves them wrong.

   Prep Time: 15 minutes
   Yields: 8 servings

   INGREDIENTS

   • 1 1/3 cups all-purpose flour
   • 1/4 teaspoon salt
   • 1/3 cup canola oil or nut-flavored oil
   • 2 tablespoons very cold water, plus 1 to 2 teaspoons additional water, as needed
   • 3/4 teaspoon cider vinegar

   DIRECTIONS

   1. In a medium bowl, stir together the flour and salt. Drizzle the oil over the flour mixture. Using a pastry blender, cut the oil into the flour mixture until combined and large crumbs form.

   2. Combine the 2 tablespoons water and vinegar in a dish or small bowl. Sprinkle 1 tablespoon of the water mixture over the flour mixture; gently toss with a fork. Continue sprinkling enough of the remaining water mixture and the additional water, 1 teaspoon at a time, while gently tossing and pushing the mixture together with your hands until the dough is moistened and forms a soft ball.

   3. Place the pastry dough between 2 large sheets of waxed paper. Roll the dough from the center to the edges to form a 13-inch circle. (If the dough sticks to the paper during rolling, very lightly dust the pastry dough with additional flour.) Remove the top sheet of waxed paper. Using the bottom sheet of paper, turn the pastry over and transfer it to 9-inch pie plate. Carefully peel off the paper and ease the pastry into the pie plate. Trim the pastry edge to 1/2 inch beyond the edge of the pie plate. Fold under the excess pastry and crimp the edge.

   NUTRITIONAL INFORMATION

   Calories 150, Calories from fat 80, Total fat 9 g, Saturated fat 0.5 g, Trans fat 0 g, Cholesterol 0 mg, Sodium 75 mg, Total carbohydrate 15 g, Dietary fiber 0 g, Sugars 1 g, Protein 2 g, Exchanges: 1 starch, 2 fat

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