Jacket Potatoes Wherbed Cottage Cheese Diabetic Friendly Food

JACKET POTATOES W/HERBED COTTAGE CHEESE (DIABETIC FRIENDLY)

Steps:

• Combine cottage cheese w/onion, parmesan cheese, herbs & opt adds (if using).
• Cut a deep cross in ea potato & gently press sides to open the cross. Fill & mound herbed cottage cheese equally among the 6 potatoes & serve immediately.
• NOTE: If you want a smooth texture or simply want to disguise the cottage cheese from the kids, use a stick blender to puree it till smooth & then mix in the herbs & seasonings. They'll prob think it's the best sour cream they've ever tasted. :-).

HERBED POTATO WITH COTTAGE CHEESE

Steps:

• Place all ingredients except paprika, potato and cottage cheese into a cup and microwave 30 seconds or until butter is melted.
• Stir mixture well, cut two slices half way into potato, fill with mixture and place a little over the outside.
• Wrap with foil and bake for one hour at 180 celsius (350 Fahrenheit).
• Remove potatoes from foil, spoon cottage cheese over top and sprinkle with paprika.

KIDS JACKET POTATOES

Steps:

• Preheat oven to 200°C.
• Sprinkle a layer of salt onto a small baking tray (the salt on the tray makes the potato skins crispy).
• Rub the potatoes with olive oil and place on prepared tray.
• Bake for 1 hour or until skin is crispy and potato is cooked.
• Allow to cool slightly.
• Meanwhile, fry or microwave bacon until crisp.
• Remove the flesh from the potatoes.
• Place in a bowl along with the bacon, broccoli and sour cream.
• Season.
• Return the filling to 2 of the potato shells, piling it high.
• Sprinkle with cheese and return to the oven.
• Cook for a further 5-10 minutes or until cheese has melted.

APPLE BREAD PUDDING (DIABETIC)

Steps:

• Preheat oven to 160 degree celsius (140 degrees for fan forced).
• Grease deep 1.5 litre (6 cup ovenproof dish).
• Peel, core and quarter apples, cut each quarter into 3mm slices.
• Dissolve brown sugar in the water in medium frying pan over low heat, add apples; simmer, uncovered, about 5 minutes or until tender, stirring occasionally.
• Combine milk and vanilla bean in medium saucepan; bring to a boil.
• Remove from heat; stand, covered, 5 minutes.
• Discard vanilla bean.
• Meanwhile (while milk stands) cut bread slices into quarters.
• Arrange bread and apple in alternate layers (finishing with bread) in dish.
• Whisk eggs, cinnamon and nutmeg in medium bowl.
• Gradually whisk hot milk mixture into egg mixture.
• Pour egg mixture carefully over bread and apple.
• Place dish in a large baking dish; add enough boiling water to baking dish to come halfway up side of pudding dish.
• Bake uncovered about 1 hour or until set.
• Serve with low fat ice cream or cream, if desired.