Diabetes – Friendly Holiday Recipes

“‘Tis the season to be jolly. Fa la la la la, la la la la.” Did we just hear you sing that? We know that when holidays are fast approaching, songs like that start to fill our ears almost anywhere we go. But this holiday jingle is actually true to its words. This season is about being jolly. Which means that not only gifts, but food in particular will make us smile from ear to ear. A sumptuous spread of savory hot dishes that will be topped off with your favorite sweet delight desserts just spell HAPPINESS. Dishes being served during this special time of the year is all about the guilty pleasures we don’t regret eating. Even if we are on a diet for 11 months and 29 days, breaking the rules for that one particular day is OKAY.

No one is telling you to stop preparing your favorite fried chicken and chocolate cake. But you might want to slow down on these fatty and sugary dishes. And try to consider a little adjustment to your menu for family and relatives that have high sugar or diagnosed with diabetes. This disease is one of the most common health problem all over the world. And one of your guests this holiday (we hope not!) may be suffering from it. But even if all your clan is 100% healthy and kicking, making healthy options on the food you are going to prepare is not bad. Your cooking will just have less of everything but it will still taste amazing. And your body will thank you for that!

So, without any more introduction and whatnot, here are some diabetes – friendly dishes to cook this holiday season. We compiled the best recipes out there for ‘ya!

Spinach-Roasted Pepper Dip

A creamy, cheesy, and lightweight appetizer, spinach roasted red pepper dip will surely be a crowd favorite. This recipe is loaded with minerals and vitamins from the spinach, bell peppers, and cheese. Aside from its nutritional value, the milky and smokey flavors just compliment each other perfectly. Moreover, instead of your regular yogurt, this recipe calls for a fat free alternative. Remember, we are very particular about the amount of carbohydrates and fats for our friends who have diabetes.

A good spoonful is the suggested amount to be eaten. You can partner this up with your choice of bread or chips. Or maybe even both! Try out this tempting appetizer from the Association of Diabetes Care & Education Specialists.

Ingredients:

• half cup shredded part-skim mozzarella cheese
• ½ cup plain low-fat or fat-free yogurt
• ½ cup light mayonnaise dressing or salad dressing
• ¼ cup grated Parmesan cheese
• one tablespoon all-purpose flour
• 1 teaspoon Dijon-style mustard
• 1 cup loosely packed fresh spinach leaves, coarsely chopped
• ¾ cup bottled roasted red sweet peppers, drained and chopped
• ¼ cup thinly sliced green onions
• 3 red and/or yellow sweet peppers, seeded and cut into strips, or desired dippers

Procedure:

1. Preheat oven to 350°F. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise dressing, 2 tablespoons of the Parmesan cheese, the flour, and the Dijon mustard.
2. Stir in the spinach, roasted red peppers, and 2 tablespoons of the green onions. Spread the cheese vegetable mixture evenly into a 1-quart ovenproof shallow dish or a 9-inch pie plate. Sprinkle with the remaining 2 tablespoons grated Parmesan cheese.
3. Bake the dip, uncovered, for 15 to 20 minutes or until the edges are bubbly and the mixture is heated through. Sprinkle with the remaining 2 tablespoons green onions. Serve with red and/or yellow sweet pepper strips. Makes 2¼ cups.

Serving size: 1 tablespoon

Servings per recipe: 36

Green Bean Casserole

Not only are green beans a good source of fiber, vitamin K, and vitamin C. It is also one of the food with low calories. Compared to the classic green bean casserole, this diabetes friendly recipe just skip all the saltiness and preservatives from the usual ingredients. Since most of the ingredients listed are fresh, we get to avoid the unhealthy and highly processed canned components.

This version also takes out the fried onions, additional bread crumbs, and soy sauce. Although this one is lower in sodium, carbs, and fat, it still delivers that earthy and creamy goodness. Just like the traditional version of this dish! Make sure to keep this recipe from Healthline for your upcoming holiday partey.

Ingredients:

• 1 tbsp. plus 2 tsp. avocado oil (divided)
• 1/2 small white onion, diced
• 2 tbsp. flour
• 1 cup whole milk
• 1/2 cup shredded cheese
• 1/2 cup plain yogurt
• 1 tsp. sugar
• 1/2 tsp. salt
• 4 cups frozen green beans
• 1 1⁄2 cups herb-seasoned stuffing mix or croutons
• 1 egg white

Procedure:

1. Preheat your oven to 350ºF.
2. Coat a small saucepan over medium heat with 1 tbsp. avocado oil. Let the oil warm for 2–3 minutes. Then, add in the onion and sauté, stirring occasionally for 5–7 minutes.
3. Add in the flour and cook for 1 minute, stirring constantly.
4. Add in the milk, cheese, yogurt, sugar, and salt. Stir until fully combined and heat until bubbling, stirring continually (about 3–4 minutes).
5. Set the cheese sauce aside. In a greased square baking dish (8 x 8 inches), add the frozen green beans. Pour the cheese sauce over the green beans.
6. Combine the stuffing mix (or croutons), 2 tsp. avocado oil, and egg white in a bowl, and stir to combine. Spread mixture over the top of the casserole dish.
7. Bake for 25–30 minutes or until heated through.

Serving size: 3/4 cup

Servings per recipe: 6-8

Mini Turkey Meatballs

Ahhh, meatballs! Who wouldn’t rejoice around a bowl of adorable little balls of meaty goodness? It even tastes better when you slowly pour that rich and bright tomato sauce. Is it just us or you’re also feeling tempted right now? Kidding aside, meatballs are everyone’s favorite. But your usual recipe might be a little unhealthy for some. But, don’t just cry yet!

This meatballs recipe from Food Network uses turkey instead of pork or beef. If you don’t know, turkey is leaner than those two animal proteins. Therefore, fat and calorie wise, it is healthier. This version also avoid usage of too much oil. So, instead of deep frying, the directions call for it to be

sautéed. Although you can use a store brought tomato sauce, we suggest to make your own. You know, less preservatives? Check this one out and let us know your thoughts!

Ingredients:

For the meatballs:

• 1 small onion, grated
• 3 garlic cloves, minced
• 1 large egg
• 1/4 cup chopped fresh Italian parsley leaves
• 1/4 cup dried bread crumbs
• 3 tablespoons ketchup
• 1/4 cup grated Parmesan
• 1/4 cup grated Pecorino Romano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound ground dark turkey meat
• 3 tablespoons olive oil
• 26 ounces Simple Tomato Sauce, recipe follows, or store bought marinara sauce

For the tomato sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• one carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 cloves garlic, chopped
• 4 to 6 basil leaves
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

Procedure:

For the meatballs:

1. Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
2. Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat.
3. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks.

For the tomato sauce:

1. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
2. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
3. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Servings per recipe: 42 mini meatballs

Carb grams per serving: 3

Ratatouille with Red Snapper

Are we going too hard on meat? We heard ‘ya! For our Pescatarian friends that may also be diabetic, we serve you a fish dish! If this can’t be considered a healthy dish, we don’t know anymore. Red snapper is known to be jam-packed with vitamin B12. This vitamin is a superstar that is known to keep your nerves and bones healthy. Aside from the main ingredient of this dish, vegetables that are full of minerals are also included!

Just imagine a plate full of eggplants, zucchini, herbs, basil, lemon. You are looking at zesty and savory dish that is super healthy! Really, you should get your hands on this. If you don’t, we’ll make sure to give you one. Give this recipe from Food Network a shot!

Ingredients:

• 3 tablespoons olive oil, divided
• 1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups)
• 1 medium onion, cut into small dice (about 1 1/2 cups)
• 2 cloves minced garlic (about 2 teaspoons)
• 2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups)
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram)
• 3/4 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil leaves, plus more for garnish
• 4 (5-ounce) fillets red snapper, skin on
• 2 teaspoons lemon juice
• 2 teaspoons rosemary (or other herb) infused olive oil, optional

Procedure:

1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.
2. To cook fish, preheat broiler. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets. Broil until fish is cooked and firm, about 7 minutes.
3. Mound 1 cup ratatouille on 4 plates; top each mound with 1 fish fillet and drizzle with 1/2 teaspoon herb infused oil, if using. Garnish with additional basil.

Servings per recipe: 4

Carb grams per serving: 18

Traditional Herbed Roast Turkey

Would the holidays be complete without the roasted turkey? Of course not! Everything about this recipe is just pure yum and yum! The combination of all herbs and spices marinated into the gorgeous turkey will bring delight in every bite. Nothing is really particular about this recipe. However, this is suggested for those with diabetes since it has less cholesterol compared to meat dishes that are fried.

This recipe from ADCES, will make you say “more please!”

Ingredients:

• one 12-14 pound turkey
• 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme,
• crushed
• 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
• 3 small onions, quartered (12 oz total)
• 1 teaspoon kosher salt or ½ teaspoon regular salt
• ½ teaspoon ground black pepper
• 3 medium carrots, peeled and cut into 2-inch chunks
• 3 stalks celery, trimmed and cut into 2-inch chunks
• 1 cup water
• 1 tablespoon olive oil
• Fresh rosemary sprigs, fresh sage leaves, pomegranate wedges, tiny apples or pears, and/or kumquats (optional)

Procedure:

1. Preheat oven to 425°F. Remove neck and giblets from turkey, reserving neck bone. Rinse the inside of the turkey; pat dry with paper towels. In a small bowl, stir together snipped or dried rosemary, thyme, snipped or dried sage, salt, and pepper. Season inside of body cavity with half of the herb mixture. Pull neck skin to the back; fasten with a skewer. Tuck the ends of the drumsticks under the band of skin across the tail. If there is no band of skin, tie the drumsticks securely to the tail with 100 percent cotton kitchen string. Twist wing tips under the back.
2. Place turkey, breast side up, on a rack in a shallow roasting pan. Arrange onions, carrots, celery, and neck bone around turkey in roasting pan. Pour the water into the pan. Brush turkey with oil. Sprinkle turkey with remaining herb mixture. Insert an oven-going meat thermometer into the center of an inside thigh muscle; the thermometer should not touch bone. Cover turkey loosely with foil.
3. Roast for 30 minutes. Reduce oven temperature to 325°F. Roast for 2½ to 3 hours more or until the thermometer registers 180°F. About 45 minutes before end of roasting, remove foil and cut band of skin or string between drumsticks so thighs cook evenly. When turkey is done, the juices should run clear and the drumsticks should move easily in their sockets.
4. Remove turkey from oven. Transfer to a serving platter(reserve mixture in pan for gravy). Cover; let stand for 15 to 20 minutes before carving. If desired, garnish platter with rosemary sprigs, sage leaves, pomegranate wedges, tiny apples or pears, and/ or kumquats. Makes 24 (about 4-ounce) servings.

Serving size: 4 ounces

Servings per recipe: 24

Chorizo and Roasted Poblano Wild Rice Stuffing

Rice? Are you sure? Yes, we are! Although this recipe is a rice dish, it doesn’t ask you the white version of this energy food. The recipe calls for a wild rice which comes from seeds of aquatic grasses. This means that it is considered a whole grain and has more fiber and less calories than the usual white rice. This is very important since diabetes patients need to intake food that are low in sugar.

Moreover, the nutty and fragrant rice partnered with the smokey chorizo is a match made in heaven! All those spices and different texture will just burst into your mouth. The recipe suggests to use Mexican chorizo but if you can’t find one, Italian pork or turkey sausage will do just fine. Check out this recipe from Cooking Light.

Ingredients:

• 5 cups unsalted chicken stock (such as Swanson)
• 1 cup uncooked wild rice
• 3 poblano peppers, halved and seeded
• 2 tablespoons canola oil
• 1 1/2 cups chopped yellow onion
• 1/2 cup chopped celery
• 2 tablespoons minced garlic
• 1 tablespoon ground paprika
• 2 teaspoons ground cumin
• 6 ounces Mexican chorizo
• 1/2 cup chopped fresh cilantro
• 2 tablespoons white vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon unsalted butter, melted
• 2 large eggs
• Cooking spray

Procedure:

1. Bring stock to a boil in a large saucepan. Reduce heat to medium-low; add rice, cover, and simmer 55 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place rice in a large bowl.
2. Preheat broiler to high.
3. Place poblano halves, cut side down, on a foil-lined baking sheet; flatten. Broil 8 minutes or until blackened. Wrap in foil; let stand 20 minutes. Remove and discard skins. Dice peppers.
4. Reduce oven temperature to 350°F.
5. Heat oil in a large skillet over medium-high. Add onion, celery, garlic, paprika, cumin, and chorizo; saute 12 minutes. Add chorizo mixture, poblano peppers, cilantro, vinegar, salt, and black pepper to rice; toss.
6. Combine reserved 1/2 cup cooking liquid, butter, and eggs in a bowl. Add egg mixture to rice mixture; toss. Spoon rice mixture into an 11- x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.

Serving size: 12

Servings per recipe: 1/2 cup

Crispy Potato Latkes

This crispy circle of joy is the best potato dish, evah! Who doesn’t love shredded potato fried into golden perfection? Did we already mention that they are super crispy? This dish is also nutritious even if it calls for the patties to be drenched in oil. Although potatoes are also rich in carbs, it’s healthier (low calories) and rich in fiber.

If you don’t want to deep fry your potato latkes, you can just use a few tablespoons of oil and let the patties cook on both sides. The texture may not be that crispy but it still tastes great. Treat your loved ones with this recipe from ADCES.

Ingredients:

• 1½ pounds russet potatoes, (about 2), shredded
• 1 medium white onion, shredded
• 2 medium shallots, minced (about ¼ cup)
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 2 pieces whole-wheat matzo, (6-by-6-inch), broken into pieces
• ½ teaspoon white pepper
• 3 tablespoons peanut oil, or extra-virgin olive oil, divided

Procedure:

1. Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze—some moisture should remain). Transfer the squeezed potato mixture to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment—potato starch—in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.
2. Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
3. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place ¼ cup potato mixture in a little of the oil and press with the back of a spatula to flatten into a 3½-inch cake. Cook until crispy and golden, 1½ to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.

Servings per recipe: 12 latkes

Carb grams per serving: 15

Pumpkin-Maple Pie

Level up the traditional pumpkin pie with the sweet maple syrup. Pumpkin is a nutritious vegetable loaded with vitamin A and E. It’s also low in saturated fat, cholesterol, and sodium. Aside from these, the earthy and sweet flavors of the vegetable compliments the hints of caramel and vanilla found in maple syrup.

If you also want to make your own pie crust, a simple recipe comes along with this version from ADCES. Kids and kids at heart will surely love this sweet dessert.

Ingredients:

For the filling:

• 1 15-ounce can pumpkin
• ½ cup maple-flavored syrup
• 1 tablespoon all-purpose flour
• 2 packets heat-stable sugar substitute
• 1½ teaspoons pumpkin pie spice
• ¾ cup refrigerated or frozen egg product, thawed
• 1 cup evaporated fat-free milk
• 1½ teaspoons vanilla
• Frozen light whipped dessert topping, thawed (optional)
• Ground cinnamon (optional)

For the lower – fat oil pastry:

• 1¼ cups all-purpose flour
• ¼ teaspoon salt
• ¼ cup fat-free milk
• 3 tablespoons cooking oil

Procedure:

For the filling:

1. Prepare Lower-Fat Oil Pastry. On a lightly floured surface flatten pastry. Roll into a 12-inch circle. Wrap pastry circle around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pan, being careful not to stretch pastry. Trim to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp the edge as desired. Do not prick pastry.
2. For the filling, in a medium bowl combine the pumpkin, maple-flavored syrup, flour, sugar substitute, and pumpkin pie spice; add egg product. Beat lightly with a rotary beater or fork until just combined. Gradually stir in evaporated milk and vanilla; mix well.
3. Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a 375°F oven for 25 minutes. Remove the foil. Bake 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. If desired, top with dessert topping and sprinkle with ground cinnamon.

For the lower – fat oil pastry:

1. In a medium bowl stir together flour and salt.
2. Combine milk and oil; add all at once to flour mixture.
3. Stir with a fork until dough forms. If necessary, add 1 to 2 teaspoons additional milk.
4. Shape the dough into a ball.

Servings per recipe: 8

Carb grams per serving: 32

Orange Ricotta Cake Roll

This Italian take on ricotta cake roll is everything you wish for in a dessert. The cake is moist, chocolatey, and soft. Then, you have the citrusy and refreshing flavor coming from the oranges. And the filling, is a mixture of nutty and goey sweet caramel.

After having your fill of those savory dishes, this delightful temptation will balance everything again. This recipe from Taste of Home is your best pick!

Ingredients:

• 4 large eggs, separated, room temperature
• 1/4 cup baking cocoa
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2/3 cup confectioners’ sugar, sifted, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar

For the filling:

• 1 container (15 ounces) ricotta cheese
• 3 tablespoons mascarpone cheese
• 1/3 cup sugar
• 1 tablespoon Kahlua (coffee liqueur)
• 1 tablespoon grated orange zest
• 1/2 teaspoon vanilla extract
• Additional confectioners’ sugar

Procedure:

1. Place egg whites in a bowl. Preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift cocoa, flour and salt together twice.
2. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup confectioners’ sugar, beating on high speed until thick and lemon-colored. Beat in vanilla. Fold in cocoa mixture (batter will be very thick).
3. Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining confectioners’ sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
4. Bake until top springs back when lightly touched, 9-11 minutes. Cover cake with waxed paper; cool completely on a wire rack.
5. Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners’ sugar. Gently peel off parchment.
6. In a small bowl, beat cheeses and sugar until blended. Stir in Kahlua, orange zest and vanilla. Spread over cake to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side. Trim ends; place on a platter, seam side down.
7. Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners’ sugar.

Servings per recipe: 12

Carb grams per serving: 17

Gingerbread Cookies

These holiday staple cookies are known for their adorable shape and taste. Perfectly spiced plus the right amount of sweetness, picking one is never enough. Together with the molasses that gives a hint of bitterness, smoky, and sweet flavor, these cookies are just full of everything.

So, maybe you can try to switch up the classic chocolate chip cookies into a more unique tasting one. Get this recipe from ADCES.

Ingredients:

• ¼ cup butter, softened
• ¼ cup 50% to 70% vegetable oil spread
• ½ cup packed brown sugar
• 2 teaspoons ground
• ginger
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ cup full-flavor molasses
• ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
• 2 cups all-purpose flour
• ¼ teaspoon ground cloves
• ¾ cup white whole wheat flour or whole wheat flour

Procedure:

1. In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, salt, and cloves. Beat until well mixed, scraping side of bowl occasionally. Beat in molasses and egg. (Mixture will look curdled.) Add all-purpose flour and whole wheat flour, beating just until combined. Divide dough in half. Cover and chill the dough for 2 to 3 hours or until easy to handle.
2. Preheat oven to 375°F. Lightly grease cookie sheets or line with parchment paper; set aside. On a lightly floured surface, roll dough, half at a time, to 1/8-inch thickness. Using a 2- to 3-inch gingerbread person cookie cutter, cut out shapes; re-roll scraps as necessary. Place cutouts 1 inch apart on prepared cookie sheets.
3. Bake for 4 to 6 minutes or until edges are firm and centers are set. Cool on cookie sheets on wire racks for 1 minute. Transfer to wire racks; cool.

Servings per recipe: 36 (3-inch) cookies

Carb grams per serving: 12

These diabetes – friendly recipes will surely be a hit to your guests this holiday season. Healthy plus tasty. That wasn’t so bad after all, right? We hope you enjoy the coming festive occasion to your heart’s content. Happy holidays!