Class has healthy-dining ideas for diabetics
10/3/2004Lucas County Homemaker Clubs were invited to preview a class, "Dining with Diabetes," at Lucas County Homemaker's Fall Mini-College Sept. 30.
The class, which teaches how to prepare healthy meals for those with diabetes, will be offered Oct. 28, Nov. 4, and Nov. 11 by area nutritionists by Sylvania Community Services.
To give attendees of the Mini-College a taste of the class, low-calorie and low-sugar recipes were prepared by Extension Homemaker volunteers.
The desserts were perfect for the upcoming holidays. They included Cranberry-Pineapple Fluff, Sweet Potato Puffs, White Chocolate Orange Pudding, Cranberry Orange Bread Custard, Peach and Berry Crisp, and Double Chocolate Cake.
If you have a family member with diabetes and you are finding planning meals is a struggle, this cooking program may help.
Learn to adapt favorite recipes as well as holiday flavors to use less fat, sugar, and salt, without cutting the taste. The three sessions will feature sweets and carbohydrates; fats and sodium, and vitamins, minerals, and fiber.
Dining with Diabetes will be held 5:45 to 7:45 p.m. Oct. 28, Nov. 4, and Nov. 11 at the Sylvania Senior Center kitchen at 7140 Sylvania Ave., Sylvania. The class is taught by registered dietitian Joanne Treuhaft and Ohio State University extension educator Susan Zies. The fee is $30 for the course and $40 for supplies. To register, call 419-885-4126.
1 pound fresh or frozen cranberries
1 8-ounce can crushed pineapple, drained and juice saved
1 3-ounce package sugar-free raspberry or mixed berry gelatin
2 cups nonfat sugar-free vanilla yogurt
Orange slices, or drained mandarin orange slices for garnish
Place cranberries in a medium saucepan. Add the drained pineapple juice to the cranberies. Cook over medium heat for approximately 5 minutes or until the cranberries soften and begin to pop. Stir in gelatin and remove from heat. Fold in the yogurt and the drained pineapple. Pour the mixture into an 11-by-7-inch glass baking pan. Chill for two hours, cut into 12 squares, garnish with orange slices.
Yield: 12 servings
Source: Dining with Diabetes class
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Food safety in your kitchen is not limited to keeping cold food cold and hot food hot, or to washing your hands and work surfaces to prevent contamination from bacteria and germs.
According to a survey conducted by the American Dietetic Association and ConAgra Foods Foundation, dishcloths and sponges are the cleaning tools of choice, but may harbor more germs than you realize. Most consumers clean dish towels and cloths in washing machines on the hot cycle and dry thoroughly on a High setting, but what about santizing your sponge?
Rinsing sponges with water does not sufficiently remove harmful bacteria lurking inside. If the sponge was used o clean a drip from raw meat, it should be cleaned before using a second time. To keep sponges safe, clean properly. Either wash your sponges in the Hot cycle of your washing machine or the dishwasher, advises the ADA. Or use a simple solution of chlorine bleach (1 teaspoon bleach to 1 quart of water) and then rinse thoroughly. Replace worn sponges frequently. Use a dish towel for dishes and a hand towel for drying clean hands.
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The third annual Jif's Most Creative Peanut Butter Sandwich Contest for Kids is open to children ages 6 to 12. Grand prize is a $5,000 savings bond. Create your own ultimate peanut butter sandwich recipe using at least 2 tablespoons of Jif peanut butter. Recipes will be based on creativity, taste, nutritional balance, ease of preparation, and appearance. For complete rules and an entry form, visit the Jif
Web site at www.jif.com. Entry deadline is Nov. 30.
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A vegetarian Vegan cooking class taught by Iverna Fallecker will begin at 7 p.m. Oct. 4 at the Seventh Day Adventist Church at 400 Old State Road in Norwalk. It will continue for four more Mondays. Fee is $25.
Reservations are requested. For information call 419-668-5767.