Delicious Recipes For Sunday Brunch And They Are Diabetic Friendly, Too!

Here are some great recipes to try the next time you hold a Sunday Brunch or are invited to bring a dish to a brunch or breakfast meeting.  These recipes are especially good because they are also diabetic friendly but taste great for anyone.  Try our Biscuit Brunch Bake and Meringues with Strawberries and Cream to add a fresh touch to your brunch buffet.  The meringues are great for a light dessert after any meal, as well.

BISCUIT BRUNCH BAKE

2 tubes refrigerated biscuits (4-oz each)

3 cartons (8-oz each) frozen egg substitute, thawed

7-oz Canadian bacon, chopped

1 cup reduced-fat shredded Cheddar cheese

1 cup reduced-fat shredded mozzarella cheese

1/2 cup chopped fresh mushrooms

1/2 cup finely chopped onion

1/4 cup finely chopped green bell pepper

1/4 tsp black pepper

1/8 tsp Cajun seasoning, optional

Preheat oven to 350 degrees.

Spray a 9 x 13-inch baking dish with nonstick cooking spray arrange the biscuits in the dish.  In a mixing bowl combine the egg substitute, Canadian bacon, Cheddar and Mozzarella cheeses, mushrooms, onion, bell pepper, black pepper and the Cajun seasoning, if using.  Mix together well with a wire whisk.  Pour the mixture evenly over the biscuits in the baking dish.  Bake, uncovered, at 350 degrees for 30 to 35 minutes or until a butter knife inserted near the center comes out clean.

Yield: 12 servings.  Per serving: 160 calories, 13 g carbs, 15 g protein, 1 g fiber

MERINGUES WITH STRAWBERRIES AND CREAM

4 egg whites

1/4 tsp cream of tartar

1 tsp vanilla

2/3 cup Splenda Blend for Baking*

1 cup frozen whipped topping, thawed

40 fresh strawberries or a similar amount of your favorite fresh berries

Preheat oven to 250 degrees.

Line a couple of baking sheets with parchment paper; set aside.

With an electric mixer at high speed, beat the egg whites, cream of tartar, and vanilla until foamy.  Add the Splenda, one tablespoon at a time, beating until stiff peaks form and the Splenda is completey dissolved.  Spoon by heaping tablespoons full of the mixture onto the prepared baking sheets.

Bake at 250 degrees for 1 hour and 15 minutes.  If they meringues seem to get too brown, turn the heat down to 225 degrees.  Turn off the oven.  Let the meringues stand in the closed oven with the light on for eight hours or overnight.  Do not open oven during this time.

Remove from the oven and store in an airtight container.

Just before serving, top each meringue with a teaspoon of the whipped topping and a strawberry or other fresh fruit.  Garnish with a fresh mint leaf, if desired.

NOTE:  You can replace the whipped topping with sour cream if desired.

Enjoy!

Article Source : Delicious Recipes For Sunday Brunch And They Are Diabetic Friendly, Too! : ArticleBase

Linda Wilson
For more of Linda’s recipes and diabetic information, visit her blog at http://diabeticenjoyingfood.squarespace.com