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Kim Smith
December 13th, 2008, 11:23 PM
<CENTER>White Bean Spread with Crostini
(makes about 3 cups)
</CENTER>
<TABLE><TBODY><TR><TD vAlign=top width=45>6</TD><TD>ounces (180 g) dried white beans</TD></TR></TBODY></TABLE><TABLE><TBODY><TR><TD vAlign=top width=45></TD><TD>water</TD></TR></TBODY></TABLE><TABLE><TBODY><TR><TD vAlign=top width=45></TD><TD>olive oil cooking spray</TD></TR></TBODY></TABLE><TABLE><TBODY><TR><TD vAlign=top width=45>4</TD><TD>large shallots, chopped</TD></TR></TBODY></TABLE><TABLE><TBODY><TR><TD vAlign=top width=45>1 1/2</TD><TD>tablespoons (22.5 ml) chopped fresh rosemary or 1 1/2 teaspoons (7.5 ml) crushed dried</TD></TR></TBODY></TABLE><TABLE><TBODY><TR><TD vAlign=top width=45>1</TD><TD>tablespoon (15 ml) chopped fresh oregano or 1 teaspoon (5 ml) crushed dried</TD></TR></TBODY></TABLE><TABLE><TBODY><TR><TD vAlign=top width=45>1/2</TD><TD>tablespoon (7.5 ml) fennel seed</TD></TR></TBODY></TABLE><TABLE><TBODY><TR><TD vAlign=top width=45>6</TD><TD>garlic cloves, peeled</TD></TR></TBODY></TABLE><TABLE><TBODY><TR><TD vAlign=top width=45>3 3/4</TD><TD>cups (900 ml) fat-free, no-salt-added canned chicken or vegetable broth</TD></TR></TBODY></TABLE><TABLE><TBODY><TR><TD vAlign=top width=45>1/3</TD><TD>cup (80 ml) to 1/2 cup (120 ml) fresh lemon juice</TD></TR></TBODY></TABLE><TABLE><TBODY><TR><TD vAlign=top width=45></TD><TD>chopped flat-leaf parsley</TD></TR></TBODY></TABLE>
Put the beans in a large pot with water to cover. Bring to a boil, remove from heat, cover, and let stand at room temperature for 1 hour. Drain the beans and set aside.
Lightly coat the bottom of the pot with cooking spray. Add the shallots and cook, stirring, over medium heat until shallots wilt, about 5 minutes. Add the rosemary, oregano, and fennel. Cook, stirring, for 1 minute more.
Add the beans and garlic, stir, and cook 2 minutes. Pour in the broth, stir, and bring to a boil. Reduce heat and simmer on low for 30 to 40 minutes, until beans are tender. Remove from heat and let cool in the liquid.
When cool, transfer the beans, shallots, and garlic to the workbowl of a food processor or blender. Puree to desired consistency, adding lemon juice as needed to thin.
Transfer mixture to a serving bowl and garnish with chopped parsley. (May be made up to 1 day ahead.) Offer Crostini alongside for spreading onto.
<CENTER><TABLE width="95%"><TBODY><TR><TD vAlign=top>Per 3-tablespoon serving:</TD><TD>45 calories (0% calories from fat), 3 g protein, 0 total fat (0 saturated fat), 8 g carbohydrate, 3 g dietary fiber, 0 mg cholesterol, 12 mg sodium </TD></TR><TR><TD vAlign=top>Diabetic Exchanges:</TD><TD>1/2 carbohydrate (bread/starch)</TD></TR></TBODY></TABLE></CENTER>

Jewel Adams
December 14th, 2008, 04:45 PM
Very nice recipe, I'm going to try it :) thank you, Jewel.

rebelheart
December 14th, 2008, 10:00 PM
Yum, sounds good, even if you're not a diabetic!
Julie

maura
December 19th, 2008, 07:53 PM
It sounds really good! My two oldest nephews are diabetic, I might make this for Christmas!

Maura

Kim Smith
December 19th, 2008, 10:52 PM
I will prob make it too. Maybe we can all get together and decide if it was good or not after the holidays :)