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If you are unsure whether this Calzones (Diabetic) recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | ~ Waverly Root (1903-1982) | |
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Calzones (Diabetic) Recipe
Recipe Ingredients:
DOUGH
2.00 ts Active dry yeast 1.00 tb Honey 1.25 c Warm water (110 degrees F) 2.00 c Whole wheat flour 2.00 c Unbleached all-purpose flour 0.50 ts Salt (optional) Nonstick vegetable spray
FILLING
1.00 lb Fresh spinach OR 2.00 pk (10 oz each) frozen spinach 2.00 cl Garlic, crushed 0.50 c Minced onion 1.00 tb Olive oil 1.00 lb (2 cups)Part-skim ricotta -cheese 1.00 c CHEESE See ** 0.50 c Freshly grated Parmesan -cheese dash Nutmeg Salt and freshly ground -pepper to taste
Recipe Instructions:
** Use grated part-skim mozzarella cheese, or 1 cup pot, farmer, or low-fat cottage cheese. Dissovle yeast and honey in water. Stir in flours and salt (if desired). Knead dough on a floured board for 10 to 15 minutes. Place in a bowl coated with nonstick spray, cover, and set in a warm place to rise until doubled in bulk (1 hour). Punch the dough down. Divide into 6 sections (or 8) and roll out into rounds approximately 1/4 inch thick. Wash, stem, and finely chop spinach. Steam it quickly over medium-high heat. It is done when wilted and deep green. Let it cool and squeeze out excess water. If using frozen spinach, let thaw. Then squeeze out excess water. Saute' onion and garlic in olive oil until translucent and soft. Combine all filling ingredients; mix well. Season with salt and pepper to taste. Fill each dough round with 1/2 cup filling, placing filling on 1/2 circle and leaving 1/2-inch rim. Moisten the rim with water, fold the empty side over, and crimp the edges with a fork. Bake on a cookie sheet coated with nonstick spray in a preheated 450 degree F. oven for 15 to 20 minutes, or until crisp and lightly browned. Makes 6 to 8 servings.
Nutritional information per calzone: calories - 383, protein - 21 gm., fat - 11 gm., carbohydrates - 52 gm., cholesterol - 29 mg., sodium - 406 mg. (without salt), potassium - 488 mg., fiber - 5.6 gm. Diabetic Exchanges: Starch/Bread - 3, Medium-Fat Meat - 2.
FROM: The U.C.S.D. Healthy Diet for Diabetics by: Susan Algert, M.S., R.D., Barbara Grasse, R.D., C.D.E., Annie Durning, M.S., R.D. copyright 1990. Formatted to MM by Trish McKenna.
Servings: 6
| “This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” | | ~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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Important Note: This Calzones (Diabetic)
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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Calzones (Diabetic) recipe is located in our Main Dish Recipes
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This Calzones (Diabetic) Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |