It is important for diabetics to eat breakfast and within 30 minutes of getting up, if possible. Since we can't grab a doughnut and a cup of coffee, we have to turn to other things. These recipes will help the diabetic get their day started out "on the right foot," so to speak! The Blueberry Fruit Spread is easy to make and will keep in the refrigerator for up to a month so keep some on hand to spread on whole-wheat toast, English Muffins, or mini-bagels on those days when you are running late. The Blueberry Pancakes should probably be served with a couple strips of bacon for a little protein.
Blueberry Fruit Spread
1 tsp unflavored gelatin
1/4 cup water
2 cups fresh blueberries
1/2 cup water
1 tbsp granulated sugar
1 tbsp Splenda granular
1 tsp lemon juice
Combine the gelatin with the 1/4 cup water; stir well and set aside. Combine the blueberries, 1/2 cup water, sugar, Splenda, and lemon juice in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered for 8 minutes; stir frequently. Remove saucepan from heat and add gelatin, stirring until gelatin is dissolved. Cool mixture to room temperature. Pour into glass jars and cover tightly. Refrigerate 4 to 6 hours until chilled completely. Store in refrigerator up to 1 month.
TASTY HOMEMADE BLUEBERRY PANCAKES
1 cup all-purpose flour
1/2 cup whole-wheat flour
3 tablespoons Splenda granular
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/2 cup butter, melted
2 large eggs, separated
1 cup fresh blueberries, washed & stemmed
Fresh lemon wedges, optional
In a large bowl, mix together the flours, Splenda granular, baking powder, baking soda, and salt.
In another bowl, whisk the buttermilk, melted butter, and egg yolks together well. Pour this mixture into the flour mixture and stir only until combined.
In a medium bowl, beat the egg whites until stiff. Fold into the pancake batter. Gently fold in the blueberries.
Heat a large nonstick griddle and grease with butter when hot. Place pancake batter on griddle using 1/3 cup of batter per pancake. Cook until tops are bubbly and edges are starting to look dry, approximately 3 to 4 minutes. Turn pancakes and cook another 2 or 3 minutes until other side is lightly browned.
If you do not want to use syrup, squeeze lemon wedge over pancake. If you use syrup, use sugar-free syrups. You could also heat up a small amount of the Blueberry Spread above and spread over your pancakes, if you can take that much blueberry!
Enjoy!
For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com
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