4 snacks to help with diabetes management

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Honey-ginger fruit dip compliments your favorite fruit

If you have to be especially careful about what you eat because you are dealing with diabetes, finding suitable snacks can be difficult and time consuming.

The American Heart Association offers  four diabetic-friendly snacks and appetizers as a healthy way for you to give into your desire for a snack. You can pair them with a complete meal or eat them on their own.

1. Honey-Ginger Fruit Dip

Trying to add some fruit to your healthy trucking lifestyle, but not a fan of fruits as they are? This AHA approved fruit dip may be just what you need. This dip doesn’t require any cooking, making it a worthy addition to any driver’s recipe collection. You can pair it with apples, pears, bananas or whatever fruit you prefer for dipping.

Ingredients:

  • 1 8-ounce can crushed pineapple in its own juice, drained
  • 1/2 cup fat-free sour cream
  • 1/2 cup fat-free vanilla yogurt
  • 2 teaspoons honey
  • 1 teaspoon grated peeled ginger root
  • 1/2 teaspoon poppy seeds

Cooking Instructions:

  • In a small bowl, stir together all the ingredients.

Nutritional Analysis – Per Serving:

  • Calories Per Serving: 33
  • Total Fat: 0.0 grams
  • Saturated Fat: 0.0 grams
  • Trans Fat: 0.0 grams
  • Polyunsaturated Fat: 0.0 grams
  • Monounsaturated Fat: 0.0 grams
  • Cholesterol: 2 miligrams
  • Sodium: 17 miligrams
  • Carbohydrates: 7 grams
  • Fiber: 0 grams
  • Sugar: 6 grams
  • Protein: 1 gram

2. Mushroom-Thyme Toasts

This is a great snack or appetizer to pair with a soup or salad lunch.

Ingredients:

  • Cooking spray
  • 1 cup sliced fresh mushrooms, such as button, shiitake, wood ear, oyster, or a combination, stems removed from shiitakes
  • 2 medium garlic cloves, minced
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon water
  • 1/8 teaspoon pepper
  • 4 very thing slices whole-wheat bread, halved diagonally
  • 2 tablespoons shredded or grated Parmesan cheese

Cooking Instructions:

  • Preheat the broiler or your truck’s cooker.
  • Light spray a medium skillet with cooking spray. Cook the mushrooms and garlic over medium-high for two minutes, stirring frequently. Stir in the thyme, water and pepper. Cook for two minutes, or until the mushrooms are tender, stirring frequently.
  • Arrange the bread triangles in a single layer on a baking sheet. Broil about four inches from the heat for about one minute, or until the tops are toasted. Turn over. Broil for about one minute, or until toasted. Remove from the oven. Spoon the mushroom mixture over each triangle. Sprinkle with the Parmesan. Broil for about one minute, or until the Parmesan is melted. Serve hot or warm.

Nutritional Analysis – Per Serving:

  • Calories Per Serving: 52
  • Total Fat: 1 gram
  • Saturated Fat: 0.5 grams
  • Trans Fat: 0.0 grams
  • Polyunsaturated Fat: 0.0 grams
  • Monounsaturated Fat: 0.5 grams
  • Cholesterol: 2 miligrams
  • Sodium: 110 miligrams
  • Carbohydrates: 7 grams
  • Fiber: 1 gram
  • Sugar: 1 gram
  • Protein: 3 grams

3. Fresh Tomatillo-Poblano Salsa with Tortilla Wedges

This salsa can help feed your craving for Mexican food while still maintaining your diet.

Ingredients:

  • 6-inch corn tortillas
  • 1/2 poblano pepper
  • 2 medium tomatillos, papery skins discarded, rinse and patted dry
  • 1/4 cup snipped fresh cilantro
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil (extra-virgin preferred)

Cooking Instructions:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the tortilla wedges in a single layer on a large baking sheet. Bake for 10 minutes, or until just golden. Transfer the baking sheet to a cooling rack and let the tortilla wedges cool completely, about 5 minutes.
  • In a food processor or blender, process the salsa ingredients except the oil for 10-15 seconds, or until the desired consistency. Pour into a small bowl. Stir in the oil. Serve with the tortilla wedges.

Nutritional Analysis – Per Serving:

  • Calories Per Serving: 62
  • Total Fat: 3 grams
  • Saturated Fat: 0.5 grams
  • Trans Fat: 0.0 grams
  • Polyunsaturated Fat: 0.3 grams
  • Monounsaturated Fat: 0.0 grams
  • Cholesterol: 0 miligrams
  • Sodium: 120 miligrams
  • Carbohydrates: 9 grams
  • Fiber: 2 grams
  • Sugar: 1 gram
  • Protein: 1 gram

4. Garlicky Greek Yogurt Dip

This dip is versatile; you can use it as a dip, a spread or a condiment.

Ingredients:

  • 1 8-ounce container fat-free Greek yogurt (1 cup)
  • 1/2 cup grated unpeeled English (or hot house) cucumber, drained and patted dry
  • 2 tablespoons grated onion (sweet preferred)
  • 1 tablespoon snipped fresh dillweed
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons honey
  • 2 large garlic cloves, minced
  • 1 teaspoon olive oil (extra-virgin preferred)
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon salt

Cooking Instructions:

  • In a medium bowl, stir together all the ingredients. Serve immediately or cover and refrigerate for up to 24 hours.

Nutritional Analysis – Per Serving:

  • Calories Per Serving: 23
  • Total Fat: 0.5 grams
  • Saturated Fat: 0.0 grams
  • Trans Fat: 0.0 grams
  • Polyunsaturated Fat: 0.0 grams
  • Monounsaturated Fat: 0.5 grams
  • Cholesterol: 0.0 miligrams
  • Sodium: 38 miligrams
  • Carbohydrates: 3 grams
  • Fiber: 0.0 grams
  • Sugar: 0.2 grams
  • Protein: 2 grams