Diabetic Recipes
Haroset
(makes 3 cups/24 servings)
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4
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ounces (120 g) dried apricots
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4
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ounces (120 g) dried pitted prunes
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4
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ounces (120 g) pitted dates
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2
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ounces (60 g) blanched slivered almonds
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3
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medium Granny Smith apples, peeled, cored, and quartered
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1
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large Navel orange, quartered
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1
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2-inch piece fresh ginger, peeled and chopped
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1/4
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cup kosher sweet red wine such as Manischewitz
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1
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tablespoon fresh lemon juice
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1
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teaspoon ground cinnamon
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about 2
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tablespoons (24 g) matzah meal
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- Using the steel blade of a food processor (or chop by hand), place the apricots, prunes,
dates, almonds, apples, orange, and ginger in the workbowl. Pulse until finely chopped (do
not allow the mixture to become a paste).
- Add the wine, honey, lemon juice, and cinnamon. Pulse again. Transfer to a bowl and, if
necessary, add up to 2 tablespoons (24 g) matzah meal to make a mortarlike consistency. (May
be made ahead and refrigerated, covered, for up to 6 hours.)
- Serve chilled or at room temperature with matzah crackers.
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Per 2 tablespoon (30 ml) serving:
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70 calories (16% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat),
15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 1 mg sodium
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Diabetic Exchanges:
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1 carbohydrate (1 fruit)
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