Diabetic Living Magazine Cover Recipes: Celebrating 10 Years!
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Delicious Cover Recipes
You know 'em, you love 'em -- those scrumptious Diabetic Living covers! They look so yummy that you might be tempted to take a bite out of the magazine. Instead, try some of our delicious cover recipes. As you'll see, some things about the cover have changed over the years, but one thing hasn't: Each features a tested-and-approved recipe that's sure to have you cheering for more.
Winter 2013: Chocolate Meringues
To make this dreamy, cover-worthy chocolate dessert even more delicious, we added a chocolate and raspberry topper. With only 142 calories per serving, you won’t feel guilty when you indulge in this low-fat, gluten-free treat.
Fall 2013: Cran-Raspberry Shortcake
A twist on the classic shortcake graced the cover of our fall 2013 issue. Light whipped dessert topping and tart berries stand in for the typical topping, transforming this hearty homemade cranberry biscuit into a diabetes-friendly dessert that bridges the gap between late summer and fall flavors.
Summer 2013: Fresh and Fun Kabobs
Spring 2013: Tiramisu Brownie Parfaits
Just when you thought the classic Italian coffee dessert couldn't get any more decadent, we gave tiramisu a modern upgrade. Our lower-fat recipe combines coffee-soaked brownies and a fat-free cheesecake mixture for an extra-delicious treat with fewer than 200 calories per serving.
Winter 2012: Hot Chicken Salad Casserole
Low in carbs and high in protein, chicken salad served hot is a winter dinner favorite. Top with crunchy cornflakes and almonds, and bake this cover recipe in just 30 minutes.
Fall 2012: Tropical Cake Squares
Fresh pineapple and blueberries and toasted coconut decorate the tops of these low-calorie, low-fat dessert squares. And because this cover-worthy diabetic recipe starts with a sugar-free cake mix, it's a cinch to prepare.
Summer 2012: Oven-Fried Parmesan Chicken Drumsticks
Who says people with diabetes can't enjoy fried chicken? Our oven-fried chicken drumsticks get their crispy and flavorful exterior from a mixture of bread crumbs, Parmesan cheese, and spices. And the best part? They're an easy low-calorie and low-carb meal for your healthy eating plan.
Spring 2012: Carrot Cupcakes
Take the popular flavors of carrot cake and cream cheese frosting in a delicious new direction. Packed with vitamin A, our spring-inspired carrot cupcakes make a perfect diabetes-friendly dessert.
Winter 2011: Chicken Romano
Our Winter 2011 cover featured an Italian favorite with just 34 grams of carb per serving. Restaurant-worthy crispy chicken sits on a bed of multigrain pasta, and it's sprinkled with Romano cheese and fresh parsley for added authenticity.
Fall 2011: Pumpkin, Bean, and Chicken Enchiladas
This unique spin on Mexican enchiladas features autumn-favorite pumpkin -- no wonder the recipe landed on our Fall 2011 cover. Plus, you can eat two fiber- and protein-packed enchiladas for about 350 calories.
Summer 2011: Peach-Blackberry Crisp or Grilled Steak Salad
For this issue, we printed two covers to satisfy sweet and savory summertime cravings: One featured a scrumptious fruit crisp with a side of ice cream, and the other a low-carb, protein-rich steak salad loaded with veggies.
Spring 2011: Sweet Asian Beef Stir-Fry
High in fiber and flavor, this low-carb stir-fry recipe from our Spring 2011 cover is even better than your favorite takeout.
Winter 2010: Dark Chocolate-Peppermint Layer Cake
Together, dark chocolate and peppermint are rich and refreshing -- the perfect combination for a winning winter dessert.
Layer Cake Tip: To make our chocolate-peppermint cupcakes into a layer cake, prepare the batter as directed and divide it between two round cake pans. Bake 18-20 minutes and cool. Place one layer on a serving plate and spread with half of the frosting before topping with the other cake layer. Frost the top with the remaining frosting, and if you like, sprinkle with crushed peppermint candies or dark chocolate curls.
Fall 2010: Chicken Italiano Pizza
We asked our readers on Facebook to help us pick our Fall 2010 cover, and the winner was our delicious chicken Italiano pizza against a red background. Enjoy two slices for just 33 grams of carb.
Summer 2010: Beefy Pasta Salad
Corn, pasta, tomatoes, and beef come together for a fresh, hearty, one-bowl main dish -- and an enticing cover -- that stays under 30 grams of carb.
Spring 2010: Chocolate Peanut Butter Molten Cupcakes
A rich chocolate cupcake that reveals a gooey chocolate-peanut butter center made the cover of our Spring 2010 issue. For only 24 grams of carb, this dessert is well worth indulging.
Winter 2009: Christmas Cookies or Lasagna
For this issue we printed two covers: one filled with seasonal cookies, the other with cheesy lasagna. Choose your favorite of these winter classics.
Lasagna Roll-Ups with Roasted Pepper-Tomato SauceMexican Chocolate CutoutsAlmond Meringue KissesRed Velvet Whoopie PiesGingerbread PretzelsLemon-Pistachio Slice-and-Bake CookiesPumpkin BarsPistachio-White Chocolate Pretzels
Fall 2009: Carrot Cake
"Let them eat cake" is no longer just a cliche. With this luscious take on an all-time favorite, you can fit cake into a diabetic meal plan and impress your family with a beautiful dessert, too.
Summer 2009: Stuffed Burgers
Biting into these mesquite-seasoned burgers is a real delight. Inside, you'll find roasted miniature sweet peppers oozing with spicy cheese. Don't like it hot? Cool down a few degrees by using your favorite mild cheese instead of pepper Jack.
Spring 2009: Banana Split Cake Roll
This scrumptious cake is a diabetes-friendly way to enjoy all the wonderful flavors of a banana split with only 168 calories and 28 grams of carb per serving. And don't be fooled by the details: This cake is really easy to make!
Winter 2008: No-Crust Pumpkin Pie
You'll love our basic recipe for a no-crust pumpkin pie. Of course, you could eat the pie plain, but it's even more delicious -- and so much prettier! -- when you add one of our toppers, like the ginger-chocolate crunch shown here.
Fall 2008: Meatball Lasagna
We used our delicious Mediterranean Meatballs -- made with roasted red peppers, fresh basil, and parsley -- for this hearty lasagna, but you could use purchased meatballs as well. The trick is to keep the meatballs from rolling around on your plate between bites!
Summer 2008: Banana Brownie "Cake"
This rich brownie cake is versatile enough to bake in the oven or in a skillet atop a campfire. No matter how you bake it, the best part is the combo of dark chocolate with sweet bananas.
Spring 2008: Tea Cakes
These cute little tea cakes go perfectly with a cup of your favorite tea. Plus, they're so adorable and easy to prepare you'll want to make them for your next potluck or get-together.
Winter 2007: Gingerbread Cookies
Molasses, ginger, cinnamon, and cloves give these holiday treats just the right blend of flavors and bring plenty of warm memories. Serve them plain with a glass of skim milk or top with a sugar-free icing.
Fall 2007: Apple Tart
Jonathan, Rome Beauty, Winesap, and York Imperial apples are all great choices for this party-special tart. A drizzle of marmalade provides a sweet-tart touch.
Summer 2007: Berry Pie
Fresh berries, a slimmed-down zwieback crumb crust, a tangy filling based on homemade yogurt cheese, and a colorful low-calorie cranberry-raspberry glaze add up to an eye-catching pie that's as healthful as it is luscious.
Spring 2007: Shrimp Linguine
This quick pasta dish takes in all of the flavors of spring, including asparagus, sweet peppers, and lemon -- a winning combination with light jumbo shrimp.
Winter 2006: Christmas Cookies
Fall 2006: Pizza with the Works
With Canadian-style bacon and a four-cheese blend, this mouthwatering pizza is loaded with flavor but has only 216 calories and 6 grams of fat per serving.
Summer 2006: Cherry-Peach Cobbler
The tender biscuitlike topper in this cobbler is a perfect setoff to the sweet, juicy peaches and tart dark cherries. One of the best parts of this recipe is its flexibility: It works equally well with fresh or frozen fruit.
Spring 2006: Blueberry Pancakes
Folding beaten egg whites into the batter is the secret to these light-as-a-feather pancakes. Didn't think you could eat pancakes when you have diabetes? Think again! One serving of three pancakes has just 32 grams of carb.
Winter 2005: Mini Cranberry Tarts
The combination of low-fat lemon yogurt and cranberries makes these tarts live up to their name. Plus, by using phyllo dough instead of making crust from scratch, you save tons of time.
Fall 2005: Cranberry-Orange Cake
To cut carbs, take advantage of the sugar substitute option for this tender, fruit-flecked coffee cake.
Summer 2005: Fruit Smoothie Pops
Make these smoothie pops with your favorite flavored yogurt and fresh fruit, or mix and match for a sweet-tart treat of your own creation.
Spring 2005: Mocha Cake with Berries
Espresso coffee powder and bittersweet chocolate make this dense cake extra rich. The berry toppers are a perfect flavor mix; the sweet-tart burst of fresh flavor complements the supersweet cake.
Winter 2004: Cranberry Phyllo Cheesecake
The combo of cranberries and plums makes this cheesecake the ultimate holiday statement in a nontraditional holiday package. Add in the uniquely flaky phyllo crust, and you have a one-of-a-kind delicious dessert.
Tip: Cooking spray makes a great no-fat substitute for butter when layering the phyllo sheets.
Fall 2004: Mocha Custards
If you look forward to a good cup of coffee at the end of a meal, you'll flip over these captivating custards topped with raspberries. There's no reason to resist!