Diabetic Recipe of the Week: Stuffed Celery Sticks

Makes: 27
Serving Size: 1 stick
Ingredients
4 oz. Neufchatel cheese
1/4 cup low-fat yogurt
1/2 cup water-packed crushed pineapple, well drained
1/2 cup grated or shredded carrot
2 Tbsp. thinly sliced green onion tops
27 5-inch-long celery sticks
Preparation
1. In a small bowl, mix together the Neufchatel cheese and yogurt until well combined. Stir in the pineapple, carrot, and onion until well combined
2. Fill each celery stick with 2 tsp. of the mixture. The mixture can be used immediately or covered and refrigerated for up to 24 hours before using. The filling will keep, covered, in the refrigerator for 3 to 4 days.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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Diabetic Recipe of the Week: Ghoulish Pumpkin Mousse

Makes: 8 servings
Serving Size: 1/4 cup
Preparation Time: 15 minutes
Ingredients
12 sugar free chocolate sandwich cookies
1 package (8 oz.) nonfat cream cheese
1/3 cup Splenda sugar blend
1 can (15 oz.) pureed pumpkin (not pie filling)
2 tsp. pumpkin pie spice
1 1/2 cups nonfat whipped topping
24 sugar free gummy worms
Preparation
1. In a food processor, process the cookies to form fine crumbs and set aside.
2. In a mixer bowl, beat the cream cheese and Splenda until creamy. Add the pumpkin and pumpkin pie spice, and mix well. Fold in the whipped topping. Spoon mousse evenly among eight dessert dishes.
3. Sprinkle 2 Tbsp. of the cookie crumbs over each mousse. Decorate with gummy worms.

If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.