This collection of citrus recipes is diabetic friendly but you don't have to be diabetic to enjoy them. For anyone watching their sugar intake, these are great recipes. Blackberry Lemonade is a very refreshing citrus drink sweetened with Splenda. The Lemon Chicken is a great grilled chicken recipe and the Lemon Lime Pie is the perfect ending to a meal.
BLACKBERRY LEMONADE
2 cups fresh blackberries OR unsweetened frozen, thawed
1 cup fresh lemon juice
1 cup Splenda granular
4 cups cold water
In a blender, combine the blackberries, lemon juice, and Splenda; process until smooth, stopping to scrape down the sides.
Press the blended mixture through a sieve or strainer into a pitcher. Throw out the solids left in sieve. Stir in the water.
Serve over ice cubes.
LEMON GRILLED CHICKEN
2 tbsp olive or canola oil
1 lemon
1 garlic clove, crushed
1 tbsp chopped fresh parsley
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper
4 (1 1/4 lb)skinless boneless chicken breasts
Using a vegetable peeler remove a couple of strips of peel from the lemon. Using a sharp knife, cut strips into thin strips; reserve. Grate remaining peel to make 1 tablespoon of zest. Squeeze the juice into a large bowl.
In the large bowl, combine the lemon zest, oil, garlic, parsley, thyme, marjoram, salt and pepper with the lemon juice. Add the chicken breasts and spoon the marinade over the chicken until coated well. Cover and chill for 30 minutes to overnight.
Heat up the grill, griddle, or broiler to medium heat. Put the chicken on the grill and reserve the marinade. Cook chicken about 10 minutes on each side until cooked through. Brush chicken with the marinade 2 or 3 times during the cooking time. Sprinkle the reserved lemon strips over the chicken as a garnish.
LEMON-LIME PIE
Personally I do not like Sweet 'N Low, however I do know many of you do. This is an old favorite of singer Rudy Vallee and was made before we had the better tasting, in my opinion, artifical sweeteners. I use Splenda granular. The Lemon Grilled Chicken is great on either an outdoor or indoor grill. And the Lemon Lime Pie is a great way to end any meal!
MERINGUE CRUST:
2 egg whites, beaten until stiff
2 tbsp powdered milk
1 tsp vanilla extract
pinch of salt
2 packets sweet 'n low
Add the powdered milk to the beaten egg whites; beat. Add the vanilla,salt, and sweet 'n low, mix well. Press mixture into pie plate and bake at 300 degrees 20 minutes or until done.
FILLING:
1 cup evaporated skim milk
1 pkg (4-serving size) lemon flavored gelatin
1 pkg (4-serving size) lime flavored gelatin
1/8 tsp salt
1 1/2 cups boiling water
1/2 cup cold water
Chill bowl and beaters. Chill evaporated milk. Combine gelatins with the boiling water and salt. Stir until gelatin is fully dissolved. Chill until thickened but not set.
Whip chilled evaporated milk until stiff peaks form and hold. Carefully fold in the gelatin mixture. Spoon mixture into the meringue shell crust. Chill 3 to 4 hours before serving.
Enjoy!
For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com
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