Adapting Recipes for Diabetics

REDUCE CHOLESTEROL
~ Use vegetable oil or margarine instead of butter
~ Substitute 2 egg whites for 1 egg, or use egg substitute
~ Use more vegetables and grains and less meat in recipe
~ Use soy-based product to replace part of meat eg. tofu
~ Use nonfat milk products instead of whole milk.

REDUCE FAT CONTENT
~ Use reduced calorie mayonnaise and salad dressing
~ Blend cottage cheese or yogurt with milk for sour cream topping
~ Replace regular whipping cream with low-cal topping or yogurt
~ Remove visible fat from meat and skin from poultry before cooking
~ Decrease oil in marinades and salad dressing; increase vinegar, water and seasonings
~ Use foods canned in their own juice or water
~ De-fat meat drippings by refrigerating and skimming fat off the top
~ Decrease the amount of fat used in baked goods by 1/3 to 1/2 and increase fluids called for to reach desired consistency.
~ Cheese that is finely grated or thinly sliced goes further
~ Pour some of the fat off the top of "natural" peanut butters

REDUCE SODIUM CONTENT
~ Use low-salt or no-salt-added products
~ Increase your use of herbs and spices in place of salt in recipes ~ Use fresh foods whenever possible in place of canned or processed (soup mixes, cured meats etc) or rinse canned foods (tuna) with water
~ Do not add salt to water when cooking pasta or other foods

REDUCE SUGAR CONTENT
~ Decrease the amount of sugar called for in traditional recipes by at least 1/3; substitute fruit juices, nectars or pureed fruits.
~ Use fruit canned in water or fruit juice
~ Use non caloric sweeteners if needed to increase the sweetness of a recipe without added calories. (Most baked desserts require at least 3/4 tsp. sugar per serving to achieve a desirable flavor.)

Adapted from Univ. of Calif. San Diego Healthy Diet For Diabetics c.
1990.