These recipes are from the diabeticgoumet.com website I have not tried them
yet but they seem very interesting to try.

Susan

SALSA BEAN DIP

Yield: 14 servings (2 tablespoons each)
Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml

INGREDIENTS

- 3/4 cup mild or medium thick and chunky salsa
- 1 (19 ounce) can cannellini beans, rinsed and drained
- 1 teaspoon lemon juice
- 1 teaspoon dark brown chili powder (or to taste)
- 1 teaspoon ground cumin
- 1/8 teaspoon salt

DIRECTIONS

Place the salsa in a sieve over a large bowl. Tap the sieve occasionally to
help the salsa drain until the chunky part remains in the sieve, about 3 to
4 minutes. Discard the liquid.

In the bowl, mash the beans slightly with a fork.

Add the chunky portion of the salsa, lemon juice, chili powder, and cumin.
Stir until combined. Transfer to a serving bowl.

Serve at once or cover and refrigerate for several hours. Serve with baked
corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days.

Nutritional Information Per Serving (2 tablespoons):
Calories: 36, Fat: 0 g, Cholesterol: 0 mg, Sodium: 74 mg,
Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch

INGREDIENTS

- Butter-flavored vegetable cooking spray
- 2 green onions and tops, sliced
- 2 cloves garlic, minced
- 2 medium yellow squash, sliced
- 2 ounces snow peas, strings trimmed
- 2 tablespoons finely chopped lovage or tarragon
- Salt and pepper to taste

DIRECTIONS

Spray a large skillet with cooking spray; heat over medium heat until hot.
Saute green onions and garlic 2 to 3 minutes.

Add squash, snow peas, and lovage to skillet; spray with cooking spray and
cook over medium heat until vegetables are crisp-tender, about 5 minutes.
Season to taste with salt and pepper.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 27, Fat: 0.3 g, Cholesterol: 0 mg,
Sodium: 2 mg, Protein: 1.4 g, Carbohydrate: 5.7 g
Diabetic Exchanges: 1 Vegetable

GRAPEFRUIT COMBO SALAD

Yield: 4 servings (1 cup per serving)
Source: "The Diabetes Food and Nutrition Bible"
Book Info: http://www.diabeticgourmet.com/book_...tails/11.shtml

INGREDIENTS

- 1 medium grapefruit, peeled and sectioned
- 1 medium orange, peeled and sectioned
- 1 medium red onion, sliced very thinly
- 1 small apple, diced

Dressing:

- 1/4 cup orange juice
- 1 tablespoon sugar
- 2 tablespoons red wine vinegar
- Salt and pepper to taste

DIRECTIONS

Combine the grapefruit, orange, red
onion, and apple in a salad bowl.

Whisk together the dressing ingredients. Pour
over the salad, and chill salad for 1 hour.

Drain any excess liquid and serve over lettuce
leaves if desired.

Nutritional Information Per Serving (1 cup):
Calories: 89, Fat: 0 g, Cholesterol: 0 mg, Sodium: 1 mg,
Carbohydrate: 22 g, Dietary Fiber: 3 g, Sugars: 18 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Fruit