Text 17544, 105 rader
Skriven 2008-12-09 15:55:12 av Janis Kracht (1:261/38)
  Kommentar till text 17365 av Sean Dennis (1:18/200.0)
Ärende: Quiet
=============
Hi Sean!

Sorry we've missed each other in ICQ.. and really sorry to hear that you've not
been doing so well :(

> I've been quiet as I haven't been feeling well and I just found out why.

> My diabetes has gotten out of control and I'm now going on insulin to
> help me get it back into line.  My A1C, which is supposed to be 6% or
> lower, is at 10.3%.  Thank God that my liver, kidneys and blood pressure
> are all normal, but blood sugar and triglycerides are all out the roof.

Eek.. Hope things get under control for you!

> I'm hoping that a change in scenery will help also.  My wife and I are
> moving back to Johnson City, Tennessee.  Our lease runs out here on our
> current apartment in Douglasville on January 24.  We'll be going back to
> TN the week after Christmas to look for a place to live.

Take it easy with the move if you can.. I know that sound impossible, but maybe
with enough help it won't be so bad?  Stress is gonna make everything go crazy
I'd think, so at the least try to keep a cool head (says the wild Italian (bg))

> I've been quietly reading all the messages but have nothing to say these
> days.  I feel like my "drive" has been sucked out of me, so even getting
> out of bed sucks.  But hopefully, with an increased emphasis on
> controlling my diabetes and getting back on the wagon with a proper diet
> and exercise will help.

Sounds like a plan!  I hope things work out for you quickly!

=== Lemon Merengue Pie (diabetic) ===

Single Pie Crust
1/2    teaspoon (2.5 ml) sugar
1      cup (125 g) unbleached all-purpose flour
1/2    teaspoon (2.5 ml) grated lemon zest
4      tablespoons (60 g) frozen stick margarine, cut into tiny bits
1      teaspoon (5 ml) cider vinegar (optional)
2      tablespoons (30 ml) plus 2 teaspoons (10 ml) ice water

In a food processor, process sugar, flour, lemon zest, and margarine for 5
seconds. Add the vinegar (if using) and water; process for another 5 seconds.
Remove dough even if not completely mixed) and press it between 2 sheets of
plastic wrap. Pat into a 4-inch (10 cm) circle. Wrap securely and chill for at
least 1 hour.

Roll dough out on a lightly floured board to 1/8-inch (.3 cm) thickness. Fit
loosely into an 8- or 9-inch (20 to 23 cm) pie or tart pan. Bake at 350 for
about 10 minutes or until done..

Per serving (pastry only):Take 109 calories (45% calories from fat), 2 g
protein, 6 g total fat (0.9 g saturated fat), 12 g carbohydrates, trace dietary
fiber, 0 cholesterol, 67 mg sodium Diabetic exchanges: 1 carbohydrate
(bread/starch), 1 fat

Filling:
1      cup (20 g) SugarTwinR Spoonable
1/2    cup (64 g) cornstarch
1/4    teaspoon (1.25 ml) cream of tartar
1/4    teaspoon (1.25 ml) salt
1 1/2  cups (360 ml) water
1/2    cup (120 ml) fresh lemon juice
2      tablespoons (25 g) margarine
1      teaspoon (5 ml) grated lemon zest
3      large eggs, separated
2      drops yellow food coloring (optional)
1      9-inch (22.5 cm) fresh or frozen pie shell, baked and cooled
Meringue
1/4    teaspoon (1,25 ml) cream of tartar
1/2    teaspoon (2.5 ml) pure vanilla extract
1/3    cup (6.5 g) Sugar TwinR Spoonable

   1. In a nonstick medium saucepan, combine 1 cup SugarTwinR, cornstarch,
cream of tartar, and salt. Whisk in water and lemon juice.
   2. Cook over medium heat, stirring, until mixture boils. Reduce heat to
medium-low; continue cooking and stirring for 1 minute. Remove from heat. Stir
in margarine and lemon zest; set aside.
   3. In a medium bowl, whisk together egg yolks until lemon colored. Whisk at
least half of the hot cornstarch mixture into eggs. Stir this mixture into
remaining mixture in saucepan, blending well. Return pan to medium-low heat.
Cook, stirring, for 2 minutes.
   4. Cool slightly. Pour filling into baked pie crust.
   5. Preheat oven to 350°F (180°C), Gas Mark 4.
   6. To make the meringue: In a small mixer bowl, combine egg whites (works
best at room temperature) and 1/4 teaspoon cream of tartar. Beat with an
electric mixer on high speed until froth. Add vanilla. Gradually add
SugarTwinR, 1 tablespoon (15 ml) at a time. Beat until stiff peaks form. Spread
evenly over lemon filling, sealing well around the edge of the crust. If
desired, swirl peaks by lifting up some of the meringue with the back of a
spoon.
   7. Bake for 12 to 15 minutes until meringue is golden brown. Cool before
serving. Refrigerate leftovers for no more than 2 days.

Per serving:   153 calories (54% calories from fat), 3 g protein, 9 g total fat
(2.0 g saturated fat), 14 g carbohyrate, 0 dietary fiber, 64 mg cholesterol,
152 mg sodium
Diabetic exchanges:    1 carbohydrate (bread/starch), 2 fat


Take care,
Janis

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