Squash Cheesecake

(Makes 10-12 servings)

Ingredients

Squash Puree

• 1 pound butternut squash, cut in half and seeded

Crust

• 7 ounces ginger cookies
• ¼ cup unsalted butter, melted

Cheesecake

• ½ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• 14 ounces cream cheese
• 3 eggs
• 1 teaspoon vanilla extract
• ⅔ cup buttermilk

Garnish

• 2 tablespoons green pumpkin seeds, toasted

Directions

1. Grease an 8-inch springform pan.
2. Preheat oven to 325°F.
3. Bake squash until soft. Cool, then puree flesh in food processor.
4. Whiz ginger cookies to fine crumbs and add melted butter.
5. Press mixture into base of prepared pan. Cover and chill.
6. Mix brown sugar, cinnamon, and cream cheese together in bowl until smooth.
7. Add eggs, vanilla, squash puree, and buttermilk and mix well. Pour filling over crust.
8. Bake 40 to 50 minutes. Cool in oven for 5 minutes with door ajar; cool and chill. Scatter seeds over.

Oreo Cupcakes (makes 12 )

Ingredients for Cupcakes

• 2 ½ cups flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup butter, at room temperature
• 1 ¼ cups sugar
• 4 eggs
• 8 finely chopped Oreo cookies
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • 10 coarsely crushed Oreo cookies

  Instructions

  1. Preheat the oven to 325 degrees F. Insert liners into medium cupcake pans.

  2. In a bowl, sift flour, baking powder, salt, and baking soda.

  3. Cream butter and sugar in an electric mixer with the mixer’s flat beater on medium speed until mixture is light and airy.

  4. Reduce mixing speed to low. Add eggs one at a time, mixing well.

  5. Gradually add dry ingredients (prepared in Step 2) and the finely chopped Oreos, mixing until batter is smooth.

  6. Fill cupcake liners two-thirds full.

  7. Bake for 20-25 minutes or until cupcakes are springy to the touch and a toothpick inserted in cupcake’s center comes out clean.

  8. Remove from oven and cool on wire rack for 10 minutes.

  9. With an electric mixer, beat whipping cream and powdered sugar until soft and creamy.

  10. Add coarsely crushed Oreo pieces, gently mixing to prevent cookie pieces from breaking further.

  11. Place a heaping teaspoon of frosting on top of each cupcake.

Maui Chicken

Maui Chicken Courtesy Fix-It and Forget-It by Phyllis Pellman Good with American Diabetes Association

(Makes 6 servings)

Adapted by the American Diabetes Association to fit into a healthy meal plan, this sweet and savory Hawaiian treat is one the whole family will enjoy.

• 6 boneless chicken breast halves, trimmed of skin and fat
• 2 tablespoons oil
• 14.5-ounce can chicken broth (preferably low sodium)
• 20-ounce can pineapple chunks
• 1/4 cup vinegar
• 2 tablespoons soy sauce (preferably low sodium)
• 1 clove garlic, minced
• 1 medium bell pepper, chopped
• 1/4 cup water

[Editor’s note: Tasters from our test kitchen suggest using an extra tablespoon of soy sauce for added flavor.]

Brown chicken in oil. Transfer chicken to slow cooker. Combine remaining ingredients. Pour over chicken and cover. Cook on High for 4-6 hours. Serve over rice.

Exchange List Values:
Fruit 1, Carbohydrate 0.5, Meat (very lean) 4, Fat 1.5
Recipe courtesy Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good with American Diabetes Association

The Exchange List Values for the Ratatouille and Apple Crisp recipes featured in the Sep/Oct issue are as follows:
Ratatouille: ½ fat exchange and 1 carb exchange
Apple Crisp: 2 carb exchanges and 1 ½ fat exchanges