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The Recipe Instructions |
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Ingredients
1 cup boiling water
1 cup yellow cornmeal
1/2 tsp salt
2 tsp reduced-fat margarine
1 tsp baking powder
2 eggs, separated
1 1/2 cup fat-free (skim) milk
Directions
In a large heatproof bowl, pour the boiling water over the cornmeal and
stir well. Stir the salt and margarine into the cornmeal and allow to
cool.
Heat the oven to 375 degrees. Add the baking powder, egg yolks, and milk
to the bowl and stir. Beat the egg whites until stiff peaks are formed and
fold into the batter.
Pour the batter into a nonstick loaf pan and bake for 45 minutes.
This recipe yields 6 servings. Serving size: 1/6 of recipe
Exchanges Per Serving: 1 1/2 Starch
Nutrition Facts: Calories 137; Calories from Fat 25; Fat 3g; Saturated
Fat 1g; Cholesterol 72mg; Sodium 318mg; Carbohydrates 21g; Dietary
Fiber 2g; Sugars 3g; Protein 6g.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"08-12-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"
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Per Serving (excluding unknown items): 106 Calories; 2g Fat (15.9% calories
from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 62mg
Cholesterol; 279mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Fat; 0 Other Carbohydrates.
NOTES : Recipe from "The New Soul Food Cookbook for People with Diabetes"
by Fabiola Demps Gaines and Roniece Weaver (© American Diabetes
Association, 1998)
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Fabiola Demps Gaines and Roniece Weaver
Preparation Time: 0:00
Servings: 6
Diet Spoon Bread Recipe brought to you by Diet Recipes To-Go
Diet typesThe Glycaemic Index Diet The gi (or glycaemic index) nutrition and weightloss system is linked to the gi (or glycaemic index), a list of types of food and a score representing the rapidity with which the carbs of the food gets transformed to glucose in your body. The believe is that long-acting food types (ie with a low Glycaemic index score), will keep you feeling full for longer and mean that you can eat less food without feeling you are missing out. It's also extremely beneficial for diabetes sufferers, as the low GI types of food are useful in managing rises in blood sugar levels. The Atkins’ Diet Developed by dr. robert atkins in the 1960s, the atkins diet achieved most of its fame during the last few years. Although not accepted by all scientists, it allows weight loss whilst still eating many foods that would not be part of a normal diet, such as fatty meat and butter. On the atkins diet you eat protein and fat, avoiding carbohydrates almost completely. It is referred to as a low carb/high protein, nutrition and weightloss system. With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour. On the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and, as a result, poultry. You also can eat shellfish, regular full fat cheese, butter and, as a result, olive oil. The Atkins’ Diet Theory The theory of the atkins diet is that if we reduce your intake of carbs, our bodies will use up our fat and we will achieve weight loss |