Diabetic Healthy Breads 2

Diabetic Healthy Breads 2

Buttermilk-Oatmeal Pancakes

1 1/4 cups skim buttermilk
2/3 cup quick cooking oats
1/2 teaspoon vanilla
1 tablespoon cooking oil
1 egg
1 1/2 cups flour
2 tablespoons brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt

Combine buttermilk, oats and vanilla in a bowl. Let stand 10 minutes, stirring occasionally. Stir in oil and egg. In a large bowl, combine flour, brown sugar, baking soda and salt; stir well. Add oat mixture to flour mixture, stirring until smooth. Spoon about 1/3 cup batter for each pancake onto a hot non-stick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Makes 8 pancakes.

Nutritional Information (1 pancake):
Calories: 130
Carbohydrate: 24 grams
Protein: 5 grams
Fat: 2 grams
Saturated Fat: 1 grams
Cholesterol: 25 mg
Fiber: 1 grams
Sodium: 194 mg
Potassium: 117 mg
Calcium: 56 mg
Exchanges: 1 1/2 starch

Cinnamon-Raisin Biscuits

2 cups flour
3 teaspoons baking powder
1/3 cup raisins
2 tablespoons sugar
1 teaspoon cinnamon
3/4 cup skim milk
2 tablespoons cooking oil
1/2 cup sifted powdered sugar
1 1/2 tablespoons skim milk
1/4 teaspoon vanilla

Mix flour, baking powder, raisins, sugar, and cinnamon. Combine milk and oil; add to dry ingredients, stirring until dry ingredients are just moistened. Turn dough out onto work surface, and knead lightly 10 times. Roll dough to 1/2 inch thickness and cut into rounds with a biscuit cutter. Place on a baking sheet coated with non-stick cooking spray. Bake at 400 degrees for 10 to 12 minutes or until golden. Combine powdered sugar, milk, and vanilla; stir well. Drizzle over warm biscuits. Makes 18 biscuits.

Nutritional Information (1 biscuit):
Calories: 93
Carbohydrates: 18 grams
Protein: 2 grams
Fat: 2 grams
Saturated fat: trace
Cholesterol: 1 mg
Fiber: 1 gram
Sodium: 88 mg
Potassium: 54 mg
Calcium: 63 mg
Exchanges: 1 starch, 1/2 fat

Cranberry Bread

2 cups flour
1/2cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons margarine
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup unsweetened orange juice
3/4 cup raisins
1 1/2 cups chopped cranberries

Sift dry ingredients together. Cut in margarine until the mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir until the mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9x5x3-inch loaf pan. Bake at 350 degrees for 1 hour or until a toothpick inserted in the top of the loaf comes out clean. Remove from pan. Cool on a wire rack. Makes 18 slices.

Nutritional Information (1 slice):
Calories: 114
Carbohydrates: 23 grams
Protein: 2 grams
Fat: 2 grams
Saturated fat: trace
Cholesterol: 10 mg
Fiber: 1 gram
Sodium: 91 mg
Potassium: 90 mg
Calcium: 31 mg
Exchanges: 1 starch, 1/2 fat, and 1/2 fruit