Warm Chicken Salad
Yield: 4 ½ cups (6 servings)
2 cups diced cooked chicken (6 servings)
2 cups chopped celery
1/3 cup light mayonnaise
¼ cup slivered almonds
2 tablespoons fresh lemon juice
¼ cup chopped green bell pepper
¼ cup finely chopped onion
2 tablespoons chopped pimento
½ teaspoons salt
¼ teaspoon freshly ground pepper
¼ cup (about 1 ounce) grated or shredded Swiss cheese
2 cups (2 ounces) fat-free or reduced-fat potato chips, coarsely crushed
Preheat oven to 350o F. Spray a 2-quart casserole with nonstick pan spray. Mix all the ingredients except the cheese and chips in a large bowl. Turn into casserole. Top with cheese and crushed chips. Bake 25 minutes, until the cheese is melted and the salad is hot.
Per ¾ cup serving:
Saturated Fat: 2gm
Banana-Raspberry Yogurt Parfait
Yield: 4 servings
2 medium ripe bananas, peeled and cut into small pieces
1 ½ cups plain low-fat yogurt
1 tablespoon spoonable brown sugar substitute
2 tablespoons fresh orange juice
1 cup fresh or frozen (no sugar added) raspberries (strawberries or blueberries can be substituted)
4 sprigs of mint for garnish
In a food processor or blender, add the bananas, yogurt, brown sugar substitute, and orange juice. Process until smooth. Place ¼ of the yogurt mixture in the bottom of each of 4 parfait glasses. Top with ¼ of the raspberries. Continue to layer yogurt and fruit, ending with yogurt. Top with mint sprig to garnish.
Saturated Fat: 1gm
Recipe Sources: The New Family Cookbook for People with Diabetes, 1999:
For more information about Phoebe's Diabetes Care Center, please call (229) 312-1392.
The Diabetes Care Center is located in Albany at 425 W. Third Avenue, Suite 350 in
Medical Tower I.