Could the cornmeal be left out? I don't use corn products at all due to a sensitivity to corn. Would whole wheat flour work?
Thanks
Donna in SC
"I love sleep. My life has a tendency to fall apart when I'm awake, you know?" -Ernest Hemingway
From: Chef Gloria 1030 <chefgloria1030@yahoo.com>
>To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
>Sent: Wednesday, May 1, 2013 2:48 PM
>Subject: Mini Artichoke Cakes - 4g Carbs, 1g Fiber, 0g Sugar
>
>
>Mini Artichoke Cakes - 4g Carbs, 1g Fiber, 0g Sugar
>
>From: www.diabetes.org
>These artichoke cakes are a unique and tasty appetizer or snack. Best of all you build in the portion size by making them in muffin tins.
>Quick Recipe
>Prep Time: 10 min
>Servings: 10
>Serving Size: 1 muffin cup
>
>Cooking spray
>1 (14 oz can) artichokes, packed in water, drained and chopped
>1 Tbsp olive oil
>2 egg whites, slightly beaten
>1/2 cup part-skim mozzarella, shredded
>2 Tbsp freshly grated Parmesan cheese
>2 Tbsp cornmeal
>
>Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray.
>
>In a medium bowl mix together all ingredients.
>
>Spoon artichoke mixture evenly into 10 muffin cups. Bake 20-23 minutes until lightly golden on top.
>
>MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.
>
>Servings: 10
>Serving Size: 1 muffin cup
>Nutrition per Serving: 55 Calories, 2.5g Fat, 0.9g Saturated Fat, 5mg Cholesterol, 3g Protein, 130mg Sodium, 80mg Potassium, 4g Carbs, 1g Dietary Fiber, 0g Sugar
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