Mild Dutch Cheese

If you are planning a brunch and diabetic waiting to join you, here are some recipes that you will meet the needs of diabetics in group. These recipes are also suitable for dieters and others. This is not necessarily a complete brunch menu, but the addition of these recipes to your list will ensure that diabetics have much to eat without worrying about their diet.

Mini cheese stuffed tomatoes

1 pint cherry tomatoes

cream cheese 8 ounces softened

4 green onions, finely chopped

1 tsp teaspoon garlic powder

paprika, for garnish

Wash the tomatoes and drain. dry with a paper towel. With a small spoon or knife, cut a thin layer on top of each tomato and remove seeds. In a small bowl, combine cream cheese, onion and garlic powder. mix. Fill the inside of tomatoes with cheese mixture. Sprinkle with paprika for garnish.

BROCCOLI BITES

1 16 oz bag frozen broccoli pieces

1 / 2 cup grated Parmesan cheese

1 cup grated mild cheese

2 cups Pepperidge Farm stuffing

4 eggs

1 / 2 cup chopped onion

1 cup melted butter

1 / 2 c. garlic salt

1 / 4 c. thyme

Thaw the broccoli slightly and then break them into pieces. Beat butter, eggs, and stuffing with a wooden spoon. Add remaining ingredients. Shape into meatballs appetizer size and place on a cookie sheet. Bake for 15-20 minutes at 350 degrees.

TOMATO BACON Tarts

12-oz can flaky biscuits refrigerated

6 slices bacon, cooked, drained and crumbled

1 medium tomato, seeded and diced

3 / 4 cup shredded mozzarella cheese

1 / 2 cup mayonnaise

1 tsp chopped fresh basil, chopped

3 / 4 c. teaspoon garlic salt

1 tsp chopped fresh thyme

3 / 4 c. tsp chopped fresh oregano

Preheat oven to 350 degrees. Split each biscuit into three layers. Spray mini muffin pans lightly with nonstick cooking spray. Press biscuit rounds into molds. Make only 24, do not use the whole box of cookies. In a medium bowl, mix the remaining ingredients. Fill each cup uncooked cookie with the mixture. Bake for 10-14 minutes or until lightly browned on edges.

NOTE: Can be prepared ahead and frozen for later use. Bake, unmold and let cool completely and freeze. Heat from the frozen state for 10-14 minutes at 350 degrees on a cookie baking sheet.

OATS-Blueberry Muffins

1 cup + 2 tablespoons tablespoons flour

6 ounces uncooked regular oats

1 tsp tablespoon baking powder

2 v. tablespoons of sugar equal-Lite

1 / 2 c. salt

1 cup skim milk

1 egg or 1 / 4 cup egg substitute

1 / 4 cup vegetable oil

1 cup of fresh blueberries

Vegetable cooking spray

1 tsp teaspoon ground cinnamon

In a medium bowl, combine flour, oats, baking powder, salt and equality. Make a well in center of mixture.

In a small bowl, combine milk, egg and oil. Add to dry ingredients well. Stir until dry ingredients are moistened. Gently stir blueberries into the mixture. Spray 12 cup muffin pans coated with vegetable oil. Fill each cup 2 / 3 of dough. Sprinkle cinnamon on top of dough. Bake at 425 degrees for 20-25 minutes or until lightly browned.

FRENCH TOAST STRATA

1 / 3 cup granulated sugar substitute (I use Splenda)

1 Egg Substitute

2 / 3 cup skim milk

3 / 4 c. Tea Vanilla extract

1 tsp tea extract flavored syrup

8 slices raisin bread with cinnamon

2 cups apples, peeled, seeded, sliced thin

1 / 4 cup cream cheese, low fat

1 tsp tablespoon granulated sugar substitute (for what I us.