Eating for Diabetes.  Not an easy thing.  A recent question prompted me to search for streusels that work for diabetes.

"CAN YOU HELP ME PLEASE? I WANT TO MAKE A STREUSEL THAT IS SUITABLE FOR THE DIETS OF PATIENTS LIKE THE DIABETICS."

Most streusel toppings are high in fat and carbs, not exactly what someone with diabetes wants to be eating.  Back to Diabetes 101.  The key to diabetes management is to eat carbs throughout the day, balancing them with the amount of protein and fat and keeping calories in check.   When looking for recipes:

1.  High in fiber is good.  3g of fiber or more is terrific.  To get more fiber, pair streusel with  a fruit or vegetable, like blueberries or any berries, carrots or  sweet potato.  Even if the recipe coesn't call for it, you can successfully substitute 1/2 whole wheat flour for the all-purpose flour in baking.    Fiber One® Original is a great baking ingredient to get more fiber.

Blackberry Brunch Cake

2.  Low in carbs is good.  1 choice is 15 grams of carbohydrates.  Streusel is most likely with or on another carb, like fruit, a muffin or coffeecake.  Look for the total amount of carbs.  Try to keep the amount of carbs to 30 grams, 1 or 2 carb choices.  To get fewer carbs, make mini-muffins or cut coffeecake or bars into smaller pieces.  Start with a smaller piece first, sometimes people only want a small serving.  They can always take more if still hungry.

3.  Use cereal to keep carbs low and fiber high.  Honey Nut Clusters, Fiber One Honey Clusters are among the best ones to use because they stay crisp when combined with fruit or batter and already contain fiber.  Oatmeal is another ingredient that is also often used in streusels and is a great whole grain.   Crushed nuts, just a few, add to the fiber and crunch factor.

Peach and Blueberry Crisp

Chewy Chocolate-Oat Bars

Heart Smart Cinnamon Streusel Coffee Cake

Prep Time: 10 Minutes

Start to Finish: 50 Minutes

Streusel Topping 

1/3 cup Bisquick Heart Smart® mix

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons firm butter or margarine

Coffee Cake 

2 cups Bisquick Heart Smart® mix

1/4 cup granulated sugar

2/3 cup fat-free (skim) milk

1/4 cup fat-free egg product

1 1/2 teaspoons vanilla

1.   Heat oven to 375°F. Spray bottom and side of 9-inch round cake pan with cooking spray. In small bowl, stir 1/3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.

2.   In medium bowl, stir all coffee cake ingredients until blended. Spread in pan. Sprinkle with topping.

3.   Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool.

8 servings 

1 Serving: Calories 230 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 420mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 19g); Protein 4g

% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 15%; Iron 10%

Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 1 Fat

Carbohydrate Choices: 2 1/2

Enjoy these fruit-packed muffins as part of a healthy breakfast. Applesauce replaces much of the oil in these tasty, streusel-topped treats.

Blueberry Streusel Muffins (lighter recipe )

Prep Time: 10 Minutes

Start to Finish: 35 Minutes

Streusel Topping 

1/4 cup Gold Medal® all-purpose or whole wheat flour

2 tablespoons packed brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons firm margarine

Muffins 

1 cup fat-free (skim) milk

1/4 cup unsweetened applesauce

2 tablespoons vegetable oil

1/2 teaspoon vanilla

1 egg

2 cups Gold Medal® all-purpose or whole wheat flour

1/3 cup granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh, frozen or canned (well-drained) blueberries

1.   Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in margarine using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.

2.   In large bowl, beat milk, applesauce, oil, vanilla and egg until well blended. Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping.

3.   Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.

12 muffins    

1 Muffin: Calories 175 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 260mg; Total Carbohydrate 30g (Dietary Fiber 1g,); Protein 4g

% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 6%

Exchanges: 1  Starch, 1  Fruit, 1  Fat

Carbohydrate Choices:  2

You can enjoy these muffins fresh from the oven even on the busiest of mornings. Simply make muffin batter and fill cups when you have time. Cover with foil and freeze. When you’re ready to bake, remove foil and bake as directed, adding about 10 minutes to the baking time.

Sweet Potato Streusel Muffins

Prep Time: 25 Minutes

Start to Finish: 45 Minutes

Muffins 

1 1/2 cups all-purpose flour

3/4 cup cornmeal

1/2 cup granulated sugar

1/4 cup chopped peanuts

1/4 cup golden raisins

3 teaspoons baking powder

1 teaspoon ground nutmeg

2 eggs

1 cup mashed cooked sweet potato (1 small to medium; about 10 to 12 oz)

2/3 cup milk

2 tablespoons vegetable oil

Topping 

3 tablespoons packed brown sugar

2 tablespoons chopped peanuts

1 tablespoon butter or margarine, softened

1.   Heat oven to 400°F. Spray 15 regular-size muffin cups with cooking spray. In medium bowl, mix flour, cornmeal, granulated sugar, 1/4 cup peanuts, the raisins, baking powder and nutmeg.

2.   In medium bowl, beat eggs slightly. Stir in sweet potato, milk and oil until well blended. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Fill muffin cups 3/4 full.

3.   In small bowl, mix topping ingredients. Sprinkle evenly over muffins.

4.   Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Serve warm.

15 muffins 

1 Muffin: Calories 200 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 30mg; Sodium 135mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 13g); Protein 4g

% Daily Value: Vitamin A 60%; Vitamin C 0%; Calcium 8%; Iron 8%

Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat

Carbohydrate Choices: 2

If you like, substitute canned pumpkin (not pumpkin pie mix) for the sweet potato.   

Tags:  diabetes, Fiber One Honey Clusters cereal, whole grains, Heart Smart® Bisquick, Blueberry Muffins, Fiber One® Original bran cereal, lighter recipe, Sweet Potato Muffins, Betty Crocker Cookbook for Diabetes

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