Hey Folks,
Awesome post below
on one “Pesto Mashed Potatoes” written by DiabeticLiving . I found this
on the DiabeticLivingOnline.com and I’m reprinting the whole thing here
for your convenience.
Makes: 12 servings
Serving Size: 1/2cup
Carb Grams Per Serving: 27
Ingredients
1/4 cup purchased pesto or Homemae
Pesto
4 pounds medium Yukon gold potatoes
1 8 - ounce package reduced-fat
cream cheese (Neufchatel)
1/2 teaspoon ground black pepper
1/4-1/3 cup fat-free milk
Directions
Let pesto stand at room temperature while
preparing potatoes. Peel and quarter potatoes. Cook, covered, in a small amount
of boiling lightly salted water for 20 to 25 minutes or until tender; drain.
Mash with a potato masher or an electric mixer on low speed. Beat in cream
cheese and pepper. Gradually beat in enough milk to make potatoes light and
fluffy. Top each serving with 1 teaspoon Pesto. Makes 12 (1/2-cup) servings.
Tip
Tip: To toast nuts, spread in a shallow baking
pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10
minutes or until golden, shaking pan once or twice.
Pesto
Ingredients
1 cup firmly packed fresh basil leaves
1/2 cup torn fresh spinach
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts or almonds
2 cloves garlic, quartered
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons water
Directions
In a food processor combine basil, spinach,
Parmesan cheese, pine nuts, garlic, and salt. Cover and process with several
on-off turns until a paste forms, stopping the machine several times and
scraping down the sides. With machine running, gradually olive oil and water.
Process to the consistency of soft butter. Serve immediately or cover and chill
for up to 2 days or freeze for up to 1 month. Let stand at room temperature at
least 15 minutes before serving. Makes about 2/3 cup.
Did anyone else out
there have tried this recipe? Share your results with me in the comments below.
Cheers,
Mauri
Source article and image :
http://www.diabeticlivingonline.com/recipe/vegetables/pesto-mashed-potatoes
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