The French have launched their own version of Google called Quaero. You just type in the subject you’re interested in, and Quaero refuses to look it up for you.

- Amy Poehler

Quotes French Google

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1 8 1/4 ounce can light peaches in fruit juice
1 teaspoon baking powder
1/2 cup unsweetened applesauce
1/4 teaspoon baking soda
5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla
Fruit Topping, recipe below
1 cup cake flour
1/4 cup sliced almonds, toasted

Cut peach slices into thirds; arrange in bottom of lightly greased 8 inch cake pan. Mix applesauce, Equal® , egg and vanilla until smooth in medium bowl. Mix in combined cake flour, baking powder, baking soda, cinnamon, nutmeg and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan. Bake in preheated 350F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate. Spread Fruit Topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.

Fruit Topping

3 tablespoons light apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
1 teaspoon lemon juice
1 teaspoon cornstarch
1 3/4 teaspoons Equal® Measure or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful
1/4 teaspoon maple extract

Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal® and maple extract.

Food Exchanges:
1 bread, 1/2 fruit

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Microwaved Broccoli with Lemon

2 medium-size heads broccoli, about 3 pounds
juice and grated zest of 1 lemon

Cut the florets away from the large stems. If desired, peel the stems and cut into 1inch (2.5 cm) lengths.

Cut stems in half if very thick.

Arrange broccoli in shallow microwave-safe dish. Cover with plastic wrap, venting at one corner.

Microwave on HIGH for about 6 minutes, until just tender. Just before serving, sprinkle the lemon juice and zest on the broccoli (doing it earlier will turn the broccoli gray).

Per serving: 49 calories (8% calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 10 g carbohydrate, 5 g dietary fiber, 0 cholesterol, 46 mg sodium
Diabetic exchanges: 1/2 carbohydrate (2 vegetable)

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Cheesy Pesto Stuffed Mushrooms – 4g Carbs

Yield: 6 Servings

14 oz large stuffing mushrooms (approximately 16)
3/4 cup packed basil leaves
1-1/2 tablespoons olive oil
1-1/2 tablespoons toasted pine nuts
1 tablespoon grated Parmesan cheese
1/2 teaspoon minced garlic
2 tablespoons chicken stock or water
1/4 cup 5% ricotta cheese

Preheat oven to 425 degrees F. Spray a baking sheet with
vegetable pan spray.

Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet.

Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.

Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.

Nutrition:
68 Calories, 3g Protein, 62mg Sodium, 4mg Cholesterol,
5g Fat, 4g Carbs

Exchanges: 1 Vegetable, 1 Fat

Technorati Tags: Diabetic Recipes, Mushroom Recipes, Mushrooms, Stuffed Mushrooms