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Recipes for Sesame Chicken Breasts and Raspberry Chocolate Tart , both Diabetic Friendly

This article contains recipes for a healthy meal that is suitable for diabetics and others.  The menu lists Sesame Chicken Breasts served over brown rice.  Add your favorite green salad.  Then finish off your meal with this Enlightened Raspberry Chocolate Tart.  Yes, diabetics can enjoy this tart!  As with all foods, diabetics should not over indulge.  Actually, that applies to all, not just diabetics.  A thin slice of the tart is enough for one setting.

SESAME CHICKEN BREASTS

2 large split chicken breasts (1 lb total)

1/2 stick butter, melted

2 tbsp grated Parmesan cheese

1/4 tsp salt

1/8 tsp crumbled, dried thyme

1/8 tsp pepper

1 tbsp sesame seeds

Rinse and dry chicken breasts.  Place skin side up in the center of a sheet of aluminum foil.  Combine the butter, cheese, salt, pepper, and thyme.  Spoon about 1/2 of the mixture over the chicken.  Fold foil over chicken and seal.  Place on a broiler pan and put under broiler, about 4-inches from the heat for approximately 20 to 25 minutes.  (May also be placed in a 350 degree oven and baked for 30 minutes.  Unfold the foil and fold down into the shape of a shallow pan with edges.  Add the sesame seeds to the remaining butter mixture.  Spread a spoonful of the sesame mixture on top of each breast.  Return to broiler for 3 to 5 minutes or until sesame seeds are browned.  Pour juices into a bowl to be used as gravy, if desired.  Serve over brown rice, if desired.

ENLIGHTENED RASPBERRY CHOCOLATE TART

1-oz semi-sweet chocolate

1 tsp canola oil

1 low-fat graham cracker pie crust

1/3 cup pasteurized egg whites

1 1/2 cup nonfat half-and-half

1 pkg (1.3 oz) instant sugar-free chocolate fudge pudding mix

4-oz fresh raspberries

1 tbsp grated bittersweet chocolate

In a small saucepan over very low heat, melt semi-sweet chocolate in the canola oil.  Stir until the chocolate is melted to a smooth liquid.  Pour into the graham cracker crust.  Tilt and turn the pie pan until the entire bottom is evenly coated with the melted chocolate.  Do not try to do this with a spatula as you will break up the crust!  In a small deep bowl, whip the egg whites until fluffy; set aside.  Mix half-and-half and the pudding mix in a medium bowl.  Fold the egg whites and stir until thickened.  Arrange the fresh berries over the chocolate in the crust.  Pour the pudding mixture into the shell to cover the berries.  Top with grated bittersweet chocolate.  Freeze for 2 hours or overnight.  Let stand at room temperature 15 minutes before slicing into 8 wedges.  Garnish with fresh berries and a mint leaf, if desired.

Enjoy!

About the Author

For more of Linda's diabetic recipes and information visit her at http://diabeticenjoyingfood.squarespace.com

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